I know about Ice Cream Scoops.
I scooped a lot of ice cream at the restaurant for over three decades.
There is no perfect scoop.
Please just don't buy an aluminum or zinc scoop. They discolor after a trip through a dishwasher.
The surface of some of these scoops even starts flaking off after a short time period.
Forget about the double-walled, anti-freeze filled scoops.
Buy either stainless steel or even heavy plastic.
Pictured above is what I use at home and at the restaurant.
This happens to be a Zyliss Ice Cream Scoop.
This scoop does a pretty good job. The ice cream usually drops off the scoop and into the bowl or onto the apple pie without any difficulty. Do your spoons a favor. Stop bending them.
This scoop is sturdy and attractive and for bowls or cups of ice cream or topping another dessert, it works well.
If, however, you are wanting ice cream cones, you'll need to finesse (practice scooping) with it.
Often rounded scoops work better for cones.
The OXO Good Grips "Trigger" Scoop yields large round scoops of ice cream with a simple press of the lever.
A tab on the scoop keeps your hand from sliding up as you use it, and the soft, non-slip handle relieves pressure on your hand.
I have used this type of scoop at the restaurant and at home.
The "trigger" type of scoop is often used to portion things like muffin mix and cookie mix so they have several uses in the kitchen.
Thanks for visiting.
"Life is like an ice cream cone. You have to lick it a little at a time."
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