To be perfectly honest I couldn't care a rat's ass how my ice cream looks...I just want a great tool to cut through rock hard ice cream. The faster It goes in my bowl the faster it gets to my stomach. I do see a need for balls of ice cream though, especially for cones. As usual thank you for taking your time to review items for us.
Get something like the zeroll then. It cuts through the rock solid tillamook ice cream i buy. It also releases the ice cream quite easily as well, which is the big plus. Also it's solid af. Thing is unbreakable as far as i'm concerned.
Have had the Zeroll for years. You have to shake it first then it heats up enough to effortlessly scoop the ice cream. Just holding it in your hand doesn't activate the material inside. Downside is that if you put this in the dishwasher even once you ruin it entirely. Seems like most people that don't like this don't realize it's not dishwasher safe.
@@ChrisD4335 If you have to put your Zeroll in warm water for it to work then someone in your house ran it through the dishwasher and already ruined it.
I thought the anodized(black) ones are dishwasher safe. The bright ones will get the finish ruined in the dishwasher or if you leave it in a wet sink for along time. Although I didn't consider that the seal the keeps the liquid in might get damaged from the dishwasher, so maybe none of the zerolls are dishwasher safe. Also, I don't think he properly tested really hard ice cream. Premium ice creams that have more fat and lower overrun(air) are a different problem than large tub of store brand.
I have a scoop like the zeroll but it's activated by hand warmth (even though it claims to be the fluid filled type). It's by far the best for a reason that isn't tested here. It releases the scoop easily. No other ice cream scoops i've ever tried (and i've tried about 20) has ever released the ice cream as effortlessly as that.
I may get that one for my niece but she already has a zeroll m, and I think having a scoop as well would be the best bet. I’m only considering the thrifty bc my niece is an ice cream fanatic and also into mechanical things, and I think she’d enjoy the novelty of the thrifty. But the Zeroll is a great ice cream scoop. Also you can get them engraved as well. They also come in multiple sizes and even allow you to pack more or less ice cream into scoops that look the same. They have models that pack the ice cream in more or less densely. Something created for ice cream parlors that wanted big looking scoops but didn’t want to give that much ice cream. But it’s great if you’re like my niece and eat with your eyes first. It gives the feeling you’re getting more ice cream.
For those of us from Southern California and other areas that grew up with Thrifty pharmacy and their ice cream counter, it’s an iconic shape🥰 I am absolutely going to buy one just for the nostalgia!
Good choice of ice cream. That cheap “frozen dairy dessert” is the stuff people buy for parties and is the worst to scoop when there’s little kids waiting .
@@thatladynikki I just looked it up. Apparently the FDA regulation on what can be called "ice cream" is at minimum 10% milkfat and less than 100% overrun (basically they limit the amount of air that can be whipped into it while freezing) So the concern shouldn't be about health like how American cheese is a "cheese product" due to the low percentage of actual cheese and high presence of emulsifiers, but we still shouldn't buy "frozen dairy desserts" because they sound like rip-offs! I'm paying for ice cream, not air!
@@2011joser they're really good if you love ice cream, but don't want all of the creamy taste. Ice cream gives me a lot of phlegm and sherbet doesn't satisfy me the way ice cream does. These are a good medium
the thrifty style brings back memories when i was a kid it was the ultimate treat to go to thriftys, get a new hot wheels or G I Joe and a double scoop of ice cream! I remember the Thrifty technique was they would dunk it in water and then jab it into the icecream multiple times. packing the ice cream in and making a nice tight cylinder.
I'm in awe of that thrifty- style because I have never seen anything like that before. Great video, I need to replace my Tupperware scoop....also have you considered a video comparing diff. Garlic presses? I hate mine. Or have you done those already?
Decades ago, Thrifty had the best ice cream and those scoops were perfect for ice cream cones. Just the perfect size for one scoop and easily stackable…
I think he did do garlic presses. Or, at least there was a video with a garlic press in it? I feel like it might have been trying different gadgets from one company. I think it was Dreamfarm maybe? This is all super helpful information I'm aware. 😂
Love your reviews typically. In this one, you need to understand how a scoop should be made - it should take only one but of the ice cream, maybe two. You approached it like painting with a brush. Worked at a Baskin Robbins in HS and have made thousands of scoops. I have an old BR scoop that works well, but the best I've used recently is by Sumo.
Lol my OCD couldn't take it. 🤣 I had to stop watching. When I scoop ice cream I just sink the scoop straight down and pull out a big scoop. I don't scrape across the top. It was making me anxious watching lol
I have had a Zeroll type of scoop for at least the last 20 years. It still works great. As another poster has said, you hold the handle and shake the scoop a few times to warm the liquid inside. Just taking it out the drawer and holding it does not warm it up very much. The danger of putting it in the dishwasher is if the liquid gets too hot, it will expand and might split the seams on the scoop. My brother worked for Thrifty when he was a teenager and loved that gun style scoop. He tried to take one when he left but they would not sell them to employees. He has said that the one James is reviewing is a cheap knock-off and will bend/break fairly quickly. If you notice on the package when James does the unboxing it says "Thrifty Style" He said the original one was heavy stainless steel. I would think it would need to be for constant commercial use. If you find a real original Thrifty scoop for sale, they usually want around $200 for one as compared to the $20 one being used here.
As someone who owns an ice cream shop with homemade ice cream, I can say that Zeroll is the way to go. Breyers is soft because they pump a ton of air into their ice cream. The ingredients & the temp of the ice cream & the scoops are also going to be a HUGE factor.
@@protector22222 Lol. Absolutely not. Breyers belongs on supermarket shelves next to the store brand & huge $5 tubs of fake ice cream they put out at birthday parties. 😂 I have had Breyers, Edy’s & countless other brands of store bought ice cream, they aren’t terrible if you just want something cheap for the kids, but there are much higher grades out there with better ingredients. The reason your ice cream from the store seems to shrink in the container every time you use it is because there is a ton of air whipped into the product & it comes out every time you pull it out of the freezer. They pump it full of air & cheap ingredients so they can extend their profits even further. We start with a high quality ice cream base that has a much higher butterfat content. That is what makes it taste more rich & creamy that cheap ice cream & we use a lower overrun than commercial companies-that is the amount of air we add to the mix.
@@protector22222 Hersheys & Perry’s do not impress me much honestly. They are pretty good, but not better than a high quality homemade ice cream. Last time I checked they did not have high enough butterfat content to be classified as ‘super-premium,’ which ours & some other brands are. Not that everyone needs that, but there is definitely a difference. Our stuff is a much higher level than what you get in the store. We are committed to quality no matter what & that’s what our customers appreciate. The way I see it is, you can go to Brusters & overpay for ice cream that is very soft & weak on flavor, or you can go to our shop, pay a similar price & get higher quality, better tasting ice cream with premium ingredients. (Our local Brusters doesn’t even use ice cream scoops, they scoop it with portion spoons. Lol) When it comes to price, the other thing many people don’t consider is the method & volume. We make ours by hand, in the back of our shop, in small batches using a batch freezer. The ice cream you see in stores is made on continuous production machines that run day & night. That in combination with the price breaks they get from their supplies from placing such massive orders really gives a huge pricing advantage to the big companies. They sell way more product & are able to make less profit on each pint because of the amount of volume.
I rarely have difficulty scooping the ice cream. My problem is releasing it from the scoop into the bowl. The ice cream sticks to the scoop, whether metal or plastic.
Scoop next to your sink. Run hot water. Every couple scoops run the scoop under hot water for a couple seconds. Shake off water. Back into ice cream for smooth and effortless ball release. 😂
@@jamesTBurke food service scoops with the lever ejector are pretty sweet! Used to use them for mashed potatoes and thick baked mac n cheese and other thick foods too. I never did try those kinds of scoops on ice cream tho. 🤔 might have to try it now. 😂 PS: I think you have to be careful with harder ice creams because that little metal piece that swipes the inside of the scoop can be bent pretty easily. Well... on the scoops we had at the hospital I worked for anyway. Maybe they make them with stronger parts for ice cream use. Idk. Good idea tho!
I have a 20 year old Tupperware ice cream scooper and it has a point at the top of it, but I think the heaviness of the handle is what helps it scoop ice cream so well. Thanks for the great review!
@@Freakinreviews I don’t know if anyone has ever told you this but you could have a glass of hot water on the side and just dip it in between scoops, remember to shake of the water though 😁
There's a reason the $24 Zeroll has been around as long as it has. Even here in Australia I own one. It just works the best of any ice cream scoop. It's fast and the uniformity of the scoop of ice cream is really good.
The reason the Breyers coffee ice cream was soft is because it is actually not real ice cream but considered a “dairy dessert.” I think the mr. thrifty scoop is pretty neat!
I don't understand how people are this confused.. it's because Breyers IS real ice cream, full fat cream ice cream softens very fast because it's less water and more fat. And ice cream is full of air because that prevents the ice crystals that make that fake crap rock hard so you have to let it sit for an hour before you can eat it. I make homemade ice cream with real cream and it gets soft as soon as I take it out of the freezer, and if you don't introduce air to ice cream all you have is frozen cream hard as a rock. This is literally how ice cream works, air in food isn't a "rip off". Bread has air in it, sponge cake has air in it, cheese puffs, cereal, most food has air, that's the nature of food. Like holy crap y'all have no idea what ice cream is lmao.
Great Video! I remember my parents having one of those scoops with the "hand-heated-liquid" in the handle, when I was a kid. Apparently if you put it in the dishwasher, the heat can make the liquid solidify and it sounds like a gel slopping around in there now. (Source: My parents put it in the dishwasher, LOL)
That's why they should be required to sell most things by weight. It's much harder to fake that than it is volume. That being said, I'm fairly sure that he doesn't have the temperature set right in his freezer, because I've bought the same brands that he's using, and they aren't anywhere near as soft.
Or, the algorithm is based on things you've actually watched and this relates in some way to your previous views and searches. I echo Juicy's reply...very original *coughs sarcasm* joke
In 1956, our local soda/ice cream shop went to a Thrifty type scoop other than it was SQUARE. None of us kids liked it, but the "soda-jerks" working at the shop loved it as it was so much easier to use.
Zeroll is what we had at the ice cream parlor I worked at as a kid, also a spade-style when packing pints and quarts. I've been intrigued by the Thrifty-style for some time, seems to work great, but cylindrical ice cream scoops is making my brain explode! LOL
As a previous ice cream shop owner myself, and having attended numerous conventions and such, Zeroll is what professionals use and recommend across the world.
I would just like to say I really love and appreciate your review, your honesty in your reviews is just so refreshing and I totally use this knowledge when shopping online. Thank You
Thrifty’s scoop is sooooo nostalgic for me as we had a Thrifty’s in my town I grew up in & now, even 50 years later, all my childhood friends & family LOVE reflecting on our visits to Thrifty’s for an ice cream. We all remember their flavors, .35 cents for a triple scoop & most of all those visual images in our minds (filled with excitement & anticipation of gobbling down that triple scoop before it melted) that ice cream bar attendant grabbing that unique Thrifty’s scoop out of that dish of warm tap water that they kept the scoops in and that tell-tale shape of the ice cream scoops from Thrifty’s. Thank you for this video because I never even knew they made Thrifty scoops! I’m definitely getting one.
Most Breyers isn't Ice Cream, that is why it's always soft. If you look closely on the box it says Frozen Dairy Dessert, instead of Ice Cream. NOTE: they do make ice cream, but I don't think you had ice cream in the video.
They use a lot of coconut oil instead of butter fat which make it softer and disqualifies it as ice cream, that’s at least what my uncle who works there told me
Breyer’s Coffee flavor is a Frozen Dairy desert. It is made from primarily milk, sugar (corn syrup) and cream, but also has vegetable gums added and well less than 10% milk fat. The lack of milk fat and I believe the addition of vegetable gums bumps it out of being called ice cream. That particular flavor has 4% fat total which if it was all milk fat would bring it closer to Gelato, but the amount of air present making it less dense and the less rich flavoring would make it not meet that definition either. By not meeting the 10% milk fat requirement to be called ice cream, manufacturers supposedly can make lower fat flavor options, but it also allows them to add more air to the product to make it fluffier which brings down their costs on ingredients. Even ice cream that can be defined as ice cream is broken down into different categories based on the amount of milk fat ranging from from reduced-fat and economy out to super-premium. The higher the fat content, the harder it is to scoop through it, but the nicer you can form the scoops, the slower it melts and the better it retains its shape as it melts, the lower fat content and more trapped air makes a softer, easier melting product that can be harder to make nice scoops, but can be scooped (or eaten) easily with a spoon.
*Breyers doesn't make ice cream.* They make a "frozen dairy dessert." It's not real ice cream, they can't even legally advertise as ice cream. It doesn't have enough milk or cream to be considered ice cream in the United States and Canada. They did make ice cream prior to 2006, but changed the formula to cut costs. The wiki covers it pretty well.
This isn't entirely true. Go to the grocery store and look at the main flavors (chocolate, vanilla, etc) and not modern flavors with candy and other add-ins. The front of the container says "Ice Cream" and the ingredients are still short and legible, starting with "milk, cream, ..." That said, most people would be surprised how many items in the frozen isle are a "dairy dessert" and not "ice cream".
I also bought the harmony giant pillow thanks to you. It’s such an awesome pillow. Shoulder pain has been relieved since I’m a side sleeper. I was already thinking of buying it between the cube and harmony pillow and you really helped out with your family tests. Thanks
my intention when using an ice cream scoop is to get the stuff from the container into my bowl. I'm really not interested in how pretty it looks, just how much effort it takes me to get the good stuff out of the box and into my belly. I'm really interested in the thrifty style. that looks like least effort for maximum good stuff. Question on popcorn machine showdown The "put the regular popcorn in the paper bag and microwave it" comparison to the machines.
@@ChlamydiousIntent I wanted to correct your spelling of "amateur". What initially deterred me is the possibility that you'd point out that only reason I know how to spell it is because of...well "adult videos". So in essence this comment is both me wanting to be a bit of a dickhead but also feeling the need to "beat you to the punch"...
The answer to that last question was surprisingly deep... made me pause to think :) I'm going to keep that sentiment in mind the next time I'm being judgemental about myself and "where I should be" thank you for the nugget of wisdom! Definitely didn't expect that from an ice cream scoop review!
My parents have had the Zeroll one for as long as I can remember (at least the 70's and still sitting in their kitchen drawer today). I have bought several different scoops of my own, but realized nothing beat that old scooper.
I grew up in Santa Barbara where there is a couple of Rite Aid stores that sell Thriftys ice cream and with the Thriftys ice cream scoop, you can compact the ice cream scoop by pushing down a couple of times and with a small tub of ice cream you can scrape the sides and bottom of the tub to get all the ice cream out a worker as a kid showed me and my friends how they clean out the huge tubs with the Thriftys ice cream scoop
A few years ago I went on a hunt for the best ice cream scoop available (that was under $35 bc I was also broke) for my youngest niece. My niece hates most foods, but the few foods she was willing to eat she’s obsessed with. (I’m saying “was” but the kid is literally in therapy bc she’s phobic of most food.) But my little Rosie is passionate about ice cream and gelato. It’s actually a great motivator to get her to do things she needs to do but refuses to do. So I researched ice cream scoops and ended up on the Zeroll. I liked that it had a long history of being used in ice cream shops, and I loved that depending on which scoop you used, you could dispense more or less ice cream while the scoop size of the ice cream looked the same. A great feature for a kid with eyes bigger then her stomach -at least when it comes to ice cream. And it’s a nice scoop. We discovered warming it up a bit helps especially if it’s winter. (There is no season that’s inappropriate for ice cream in Rosie’s eyes.) If the ice cream was frozen solid and the weather was cold, putting the scoop in really warm water then drying, helped. Ofc that helps with most metal ice cream scoops or spoons, but bc of the liquid in the handle you don’t have to keep dipping in warm water which gets into the ice cream; which is gross and unappetizing. And omfg was it a hit. My niece was so in love with her personal scoop (you can get them engraved and so her scoop read “I love You Rosie O’Brien!”) that she refused to let it be kept in the kitchen. Immediately after using it (ofc I made sure her parents had a fresh 1/2 gallon of her fav ice cream) she got her dad to wash and dry it, and put it on the side of the steps to go upstairs. At bed time she took it up with her and laid in on a piece of satin on the dresser next to her bed (well her parents bed bc she wasn’t willing to sleep in her own yet, & Princess Rosie was always accommodated. But how can you deny a sweet and charming 5 year old with big blue eyes?) Anyways after watching this video I’m actually inspired to buy her a new scoop for her next birthday. Maybe the Thrifty bc I think her mechanical mind will appreciate the unique design, and she still stans ice cream above all other consumables. I have the feeling I’ll spend way too much time researching scoops again, but when I love someone I become a bit obsessive about getting them the perfect gift.
As someone who used to work in a mom and pops Ice Cream Parlor on Long Island NY back in the mid to late 90's , the Zeroll is what we used. Hands down on of the best you can get.
That Zeroll scoop looks like the ancient one my parents have. It was from my grandmother's restaurant cir 1940s and was meant to be stood in warm water between uses for ease of dipping hard ice cream. And yes...it was the best scoop I ever used. Also with the scoop at my parents' house, with a bit of practice, I learned how to do the wrist-slap-scoop-flip trick like in the old A&W root beer ads. (I also learned a lot about cleaning ice cream off the floor and walls while learning that trick.)
As someone who enjoys Thrifty's ice cream, I can tell you from current experience that I know how they work those scoops when the container gets low. They scrape it along the sides and along the bottom of the container to maximize the scoop. We still have a few Thrifty's stands out here in Southern California.
That makes me happy to hear. Thrifty's was my childhood treat when I was growin' up in SoCal. Chocolate Malted Crunch or Rainbow Sherbet depending on my mood.
Wow ! You look damn good for being in your 50’s. I for one am glad that you picked this as your career because I enjoy your reviews, and find them very interesting and fun.❤️👏🏼👍🏻 Here’s to the next 50.👍🏻👏🏼
When ever I see someone complaining about hard ice cream it makes me wonder if I'm the only person in world that puts the ice cream in the microwave for 5 - 10 seconds to make it a bit softer. It doesn't melt or get warmer, it really only makes it a bit softer.
You are definitely not the only one that puts ice cream in the microwave to soften it. I'm looking for a scoop that can actually scoop the ice cream directly from the freezer so that I can skip the microwave step.
I used to work in an Ice Cream Shop, we used Zeroll scoops. They are the best for hard ice cream that needs to be formed into an appetizing ball for sure, especially if you have it in your hand for more than 10 minutes as the liquid inside heats up and makes getting the ice cream out a breeze and creates a glossy sheen on the scoop of ice cream.
Very good thorough comparison/review; the thrifty style seems interesting although I am concerned the trigger would fail/break. I really enjoyed the Q&A at the end.
I like that the Lucerne can't legally be called ice cream so they have to put "frozen dairy dessert" on the container. Same with most Breyers flavors, it's not actually ice cream.
we have a steel scoop that was used in our great-grandparent's Italian restaurant. I've never used another scoop that even come close to it. looks similar to the Zeroll, but even then, the Zeroll comes to a close second. From cars to scoops, can't beat a classic.
I worked for a rite aid/thriftys. I've scooped thousands with those. The main trick is to twist it back and forth as you push in. The other thing that helped was that those scoops sat in a little dedicated rinse sink. With that said, they're designed for the big 5 gallon buckets.
That Breyer's you tried, is always on the soft side, no matter how well frozen. Make it easy to scoop, compared to other ice creams. A definite plus, if you hate struggling with rock hard ice cream.
Need to do another review after you've opened it and re-froze it. Newly opened ice cream is always softer. The real test is after you break that seal and let it solidify again, nearly break my scoops every time
That's why they make scoops that have a straight point to them. You can push long ways into the ice cream and only have to force one scoop worth of ice cream out, rather than trying to scoop through the entire container. You can push with all your body weight and the scoop won't break. Makes great ice cream balls just about no matter how hard the ice cream is. Scraping through the ice cream requires it to be a bit on the melty side and can lead to excessive crystalization over the course of the thaw, refreeze cycles. A good scoop designed to be pushed hard and pry the scoop out should allow you to get the ice cream even when it's fully frozen.
Dude, you reviewed a mundane product such as ice cream scoops and made an ~interesting~ 15-minute video out of it. True, you only tested functionality, and not such aspects as ease of cleaning, storage, or durability. But you were able to keep our attention simply with your presentation technique. A very nice job, thanks!
It's been a while since I went to an ice cream ship, but I distinctly remember they always dipped the scooper in a trickle of water before scooping, and they'd hit it with the water again every two or three scoops. To this day, when I scoop ice cream at home, I've got the sink running a little warm water and imitate what the shops did. It works. Using a little water would probably make any scooper a lot better.
As a previous ice cream shop owner myself, and someone who has attended ice cream conferences and shows, and spoken to countless other shop owners across the world- professionals worldwide use Zeroll. Here’s some tips from a pro- Shake the Zeroll scoop to warm the liquid in the handle with your hand. Use one curved swipe across the container, as you dig in to make a perfect scoop. & if you would actually like to give them a true test, use an actual ice cream with a higher cream/fat content and freeze it in a deep freeze overnight.. lol
I have been using icecream scoops wrong my entire life. I thought you just shaved a thin layer out. I never understood how people got them so round on cones....
Technique is the biggest thing about scooping ice cream. The scoop doesn't matter as long as it doesn't bend or chip. Get the cheapest one you can find that looks significantly stronger than a spoon. In general to make a ball of ice cream, you have to make a long push or pull so it can roll up and compress itself.
@@adde9506 It makes a bit of a difference. A proper scoop should be designed so that you can get all your weight onto it pushing down into the ice cream, then be strong enough to pry out a scoop of ice cream. The shape for a scoop like that is a bit different. It's straighter at the front and more curved towards the handle. Scraping like he is doing really only works if your ice cream is half melted already.
My friend worked at an ice cream shop in Montreal for a number of summers, and the scoop that they used there was exactly like the Zeroll, but a bit smaller. Made perfect balls for cones very quickly. Fond memories of hanging out with her...always. :-)
I've never seen a scoop like my favorite- it's a fairly standard half-sphere scoop, but the handle is squeezable. When not squeezed the whole half sphere is split down the middle and in order to make it "whole" you squeeze the handle together. You squeeze, scoop, and then release and the ball of ice cream easily pops out. It makes the most perfect balls, they come out with no fiddling or hot water, and it is easy to clean.
Please do a ice shaver show down for shaved ice and snow cones! I would love to see a review like this. I would suggest an entry point industrial one, a snowie max, a cheap hawaiian ice personal home use version, and one of the box shaped ones thats usually called nostalgia. Please consider it!
The thrifty looks like it would be great for making ice cream sandwiches. And who cares what the scoops look like? Maybe if you intend to photograph it yeah, but I prefer to EAT my ice cream. I'm surprised you didn't try them with cones. Whether a scoop fits well on a cone matters to some people.
The Zeroll looks very similar to my favorite ice cream scoop I used to own. Lost it in my move back home from college. I am now really interested in that thrifty style one
I've noticed lately that every ice cream brand I've tried has been softer than it used to be. Really affects the ice cream experience, and not in a good way.
Rite Aid does sell the Thrifty Scoop in-store in California (not sure about other states) and online from their site. The ones being sold in-store/online is slightly lighter than the ones we use at the ice cream station which are built to last a really long time. I love these scoopers. *disclaimer - My opinions are my own and do not reflect the company.
I used to work in a soda shop/ice cream parlor. We were trained to scoop pretty much the way he was scooping to shape perfect balls of ice cream (but used different scoopers).
essentially ANY scoop with heat conducting liquid in it is better than ANY other scoop. ive been using teh same one from pampered chef since the 90's. it STILL works amazingly. no other scoop compares.
I’ve had a Zeroll for years. Bought it cause cold stone employees were using it. Didn’t even know there was a special type of ice cream scoop. Don’t regret it. Liquid inside warms up for effortless perfect ice cream scooping.
My husband and I have a $10 Tasty brand ice cream scoop and it slaps absolute ass. It's heavy, durable, and the handle is made of silicone so it cleans easily. The scooper is durable and really nicely shaped with grooves, and a blunt, slightly bladed end for piercing the ice cream. It's so good.
Worked at the company that makes the Zeroll scoop for three years. They run 2 shifts a day making them to keep up with demand. You can order direct from the company and have custom laser engraving on them also.
Neither of the products used in the demo are ice cream. They are "frozen dairy deserts" and there is difference. Ice Cream has more fat and makes it harder and richer. The Bryers has tons of air in it, and that is why it is less frim.
It has been a very very long time since I've visited an ice cream parlor/stand, but I do recall them often keeping their scoops in a stainless can of hot water between scoops. I could be wrong, but wasn't the Thrifty scoop patented by Thrifty back in the day?
I have no words. First, none of these icecreams are properly hard. Seriously. They're like... how they're supposed to be. Hard icecream is the things you need to cut with a knife, or leave out for a couple hours. The second thing... technique. Or, lack thereoff. Who the hell makes icecream balls by taking a little bit at the time to "build up" a ball. You start at one end, and go ONE scoop, and create a ball. This is... just...
Breyers has air whipped into it, check weights between hard ice cream and Breyers. P.S. About your shoulder, get a thin throw pillow and put under your rib cage, my physical therapist recommended it to me when I tore my rotator cuff. 💗
Doubt this will get read but at work the chefs use a z roll style and they set it in warm water to heat the blade so it softens the ice cream and makes it near perfect. Im a pot washer btw and with the boiling/warm water trick I can get a perfect scoop. We’ve had a few busy nights with 2 instead of 3 chefs iv had to step in just as a get these out as these can be done pretty much now while we get beer food and mains out so we dont have huge wait times. For any curious guys and girls as to the less chefs nights its a monday to thursday night thing and found its easier for me to step in as iv been there 3.5 yrs and know what im doing in those regards incase its dead than 3 chefs and myself stood around doing nothing after we cleaned everything we could without tearing apart the kitchen. Since end of lock down we’ve had 2 chefs in the lunch shift with someone coming in in the evening purely for prep if were not fully booked and i jump on prep to allow 3 chefs to do their thing if it does get busy.
Used a Thrifty scoop serving ice cream for years. It was definitely the most unique scoop. It doesn’t do well in super hard ice cream. When they first started sugar free ice cream, it was brutally hard and actually bent/broke Thrifty scoopers. You can get to the bottom of a multiple gallon tub of ice cream (box 16” cube). Go to a Rite Aid in California for one in action and get some ice cream.
During college days I use to work at a Rite-aid as a Supervisor and if the ice cream counter became extremely busy (usually during super hot summer days) I would have to jump in and assist the employees. The ice cream scoop was amazing and incredibly easy. If you are running out of ice cream, simply push the thrifty scoop over the ice cream and repeat this action until the scoop is full of ice cream or you have retrieved all the ice cream from the carton. The scoop will work either way and it's incredibly easy to clean. I didn't know they sold this scoop online... kinda funny to me.
James, look at your Breyer’s container label, front, bottom center. “Frozen dairy dessert” cannot be called ice cream because it does not contain sufficient ingredients in the sufficient quantities required to be called that. It also contains vegetable oil instead of the milk fats, which lends to the soft texture.
The reason the Breyer’s is still soft is because it is a “Frozen Dairy Dessert.” Meaning, it doesn’t have the minimum requirement of milk to be consider ice cream. They use alternative ingredients to give the whipped mouthfeel into the dessert. You can actually leave that stuff out and it’ll still look like that at room temperature. Gotta pay attention to the label.
My first thought was 'Thrifty' when I saw that scoop. An old Rite-Aid where I live that still had the original Thrifty ice cream counter from when I was a kid and still in use, closed and was torn down for a grocery store.
I have a Spring Chef and I love it. Something that you didn't really get into, that I like about the Spring Chef, is how quickly and easily the scoop releases the ice cream after scooping, which I noticed could potentially start to become a problem with the "Thrifty style" as it gets colder with repeated use. I also think that, despite its novelty, the thrifty style is a bit too fussy, too bulky, would take up too much space and has too many moving parts that could be hard to clean or start to rust. That Zeroll, though, is definitely the top contender for me, if I ever need a new one. It made the job look effortless and made beautiful perfectly round scoops. As always, another great, informative and entertaining Freakin' Review! ... ...and now I want ice cream. Lol
