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Frozen Dessert Industry & Machine Articles — Scoop School

Scoop School: What's the deal with Ice Crystals?

Posted by Destini Miller on

In this segment of Scoop School, we get a look at how easy it is for ice crystals to expand inside your product and how we can prevent them from growing any larger. Ice crystals are inevitable. There's no ice cream, custard, or frozen yogurt completely immune to ice crystal formation. This is because they are so small they are almost impossible to detect. So how do we know there are ice crystals in our ice cream?  Ice crystals tend to clump together and create an odd texture inside your product. This will be most apparent when eating your dessert...

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Scoop School: Nuts, Cherry, & Cream Topping

Posted by Destini Miller on

 In this segment of Scoop School we learn one of the many ways we can boost customer morale.  Customers that order milkshakes don't always want the standard toppings that come with it: nuts, whipped cream, and a cherry. Once you've extracted product from your used ice cream machine or from the batch freezer, you may serve it in a cup and top it with whipped cream. Naturally, you see whipped cream and think: this must also be topped with nuts and a cherry! But this shouldn't always be the case. By giving these toppings to every customer you use a...

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Scoop School: Watch Out for that Cherry Avalanche! 🍒

Posted by Destini Miller on

 In this episode, we get the SCOOP on how to create a perfect cradle for the cherry in the whipped cream. When dispensing whipped cream onto product, you'll want to move in a circular motion just like layering soft serve ice cream. Once you have the right amount of topping, pierce the middle of the whipped cream with the tip of the nozzle to create a small indention at the top. The cherry can fit perfectly in this crevice and won't fall out of it even if you slightly move the cup.  This simple trick can instantly improve the look...

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Scoop School: Ice Cream EASTER EGGS

Posted by Destini Miller on

 In this segment, Mr. C delivers the SCOOP on how to make Easter egg ice cream! He starts by running a full bag of mix through his Taylor batch freezers and extracts the product into a container. He then evenly fills a rubber Easter egg tray with ice cream. (Note: Scoop School suggests making sure the batter is evenly distributed and molded into the tray to ensure you see the design). Once you'll filled the tray set the entire batch into your blast freezer for about ten minutes for the eggs to harden and mold. Once they're finished you can...

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Scoop School: Flavored Waffle Cones

Posted by Destini Miller on

 Scoop School shares the details on how to flavor and color your original waffle cones. This visually appeasing sight can drive in business from all over. Not only do they smell sweet, they look great and taste AMAZING. Using only (1 oz) of waffle cone extract, you can turn your regular batter into a rainbow of options! Scoop School uses extract to make vibrant red velvet cones, sweet blueberry cones, tasty strawberry cones, and many more!  By offering multiple cone flavors you can give your customers a rare item in the ice cream universe. These cones pair well with original and specialty...

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