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nonelvisMy one xanthan gum experiment failed, but you know what did get me ice cream soft enough to scoop straight out of the freezer? Cook's Illustrated's triple ginger ice cream recipe. There are two important tricks to this recipe: the first, keeping the ice cream base cold enough that it freezes quickly and smoothly, and the second, substituting corn syrup for some of the white sugar to alter crystallization.
Fair warning: this recipe is a little bit of a pain in the ass, to the point where while I was making it, I wondered whether I'd ever bother to do so again. But man, there is some killer ginger flavor here, and the texture is perfect -- just barely soft enough to scoop.
BTW, I think Cook's takes down their public content four months after it's posted, so if you want the recipe, grab it now. Also, the main page about the article (which is only posted in excerpt form) links to recipes for vanilla and coffee crunch ice creams.
Fair warning: this recipe is a little bit of a pain in the ass, to the point where while I was making it, I wondered whether I'd ever bother to do so again. But man, there is some killer ginger flavor here, and the texture is perfect -- just barely soft enough to scoop.
BTW, I think Cook's takes down their public content four months after it's posted, so if you want the recipe, grab it now. Also, the main page about the article (which is only posted in excerpt form) links to recipes for vanilla and coffee crunch ice creams.