Homemade icecream.

[Waaii]

I have made some icecream with real cream and eggs and an artificial sweetner in a somewhat ancient maker in the deepfreeze and flavoured with a vanilla pod.
Warming the eggs (yolks only) and adding them to warm cream without getting thin,rich scrambled eggs is challenge enough. The special sweetner is fine, I am surprised to say. (Used for a diabetic)
I chilled the electric automatic Icecream -maker till the paddles raised, poured in the mix, set it in motion till they raised again some hour and half later. The result was fine but next day like a rock. Too hard to cut with a knife, so my question is CAN I MAKE A KIND OF SOFTSCOOP with the same method but ammended? Any suggestions as to how? PLEASE

[heffalump]

You can temper the ice cream in the fridge. Transfer it from the freezer 30 mins (maybe longer - you might need to experiment) before you want to serve it and it shoud be at a scoopable consistency. Enjoy!

[RATTER15]

Try mixing a pint of cooking oil with ingredients, will keep it soft in freezer and help it slide down!! problem solved.

I will await my stars.

[RATTER15]

I nuke it in the microwave for a few seconds , cuts easy then.

[Waaii]

Thats more oil than icecream! Won't it taste funny?
The problem with nuking it or defrosting generally is that I don't like to then re-freeze the remainder which apart from health considerations forms ice crystals. I think I will freeze in individual portions/containers. Thanks anyway. **

[Kim A]

You can add booze or increase the sugar content. That makes it softer, although it might be problematic for a diabetic. Other than that, dilute the cream with semi-skimmed milk, or use single cream and semi-skimmed milk. These creams have lower butterfat content and tend to freeze less firmly. Oh, and you don't warm the egg yolks first.. Just heat the milk or milk and cream mixed with the vanilla pod. Mix the sugar or sweetener with the yolks. Add the hot milk and cream to the eggs and sugar and return the whole lot back to a clean pan. If you don't use a clean pan, you run the risk of scorching the custard. Stir over gentle heat til thickened. Cool, then proceed with whatever recipe you're using.