The ice cream scoop is a kitchen essential for those of us who love their ice cream. However, if you choose a spring-loaded scoop instead of one that’s only meant to scoop out frozen treats, you’ll also have a kitchen tool that’s surprisingly versatile. We have Reviews for the best ice cream scoop, in case you are looking for recommendation
Facts of Ice Cream Scoops: Types of Ice Cream Scoops
In general, there are two kinds of ice cream scoops. A sharp edge allowed it to dig into a rock-hard frozen surface. Additionally, the curved surface allows it to scoop. The first is specifically designed for scooping frozen food. Usually measuring about half a cup, this kind of scoop is constructed with an inner filling of a heat-conductive, and thus self-defrosting fluid sealed inside its walls. As the metal scoop hits the frozen dessert, it immediately overcomes any temperature resistance.
It’s like an ice cream scoop that’s powered by antifreeze and makes scooping ice cream simple. Despite its suitability for this purpose, you cannot use it for anything else, although ice cream lovers will be okay with that.
Its metal arm passes back and forth in its bowl, neatly scraping out anything in its bowl that has been filled with ice cream. The other kind of ice cream scoop is spring-loaded to manipulate it. The scoops, which do not have an anti-freeze liner, come in sizes ranging from a half-tablespoon to six tablespoons. The scoops are generally round, but some also come in oval shapes, which is nice for arranging food on a plate when it is being used as a scoop.
Using a Spring-Loaded Ice Cream Scoop
Regardless of whether you eat ice cream, here’s how a spring-loaded scoop can come in handy in many city kitchens, and why it’s worth having one in the drawer:
When filling muffin tins with raw dough, a larger scoop can be used. The muffins cook evenly because they are all the same size. During the holidays, do you make chocolate truffles? To make the little round balls of ganache, a small scoop is perfect.
Is there no melon baller? You can use a small scoop to neatly cut up a cantaloupe or watermelon or to scrape out the seeds from a cucumber. One can be used to scoop mounds of cookie dough onto a baking sheet. The cookies will all be the same size, and as with muffins, they will cook evenly.
Making meatballs can be tedious and if we work the raw meat too aggressively, the meatballs can become too dense. Instead use an ice cream scoop to spoon out equal sizes of your meatball mixture and then just gently use your hands to round it into a ball before cooking.
To make your Thanksgiving table look appealing, serve mashed potatoes atop sliced turkey using a scoop. When serving soft salads, such as slaw or céleri rémoulade, use a spring-loaded scoop to serve equal-size portions that will not crumble while on the dinner plate.
When you cook more elaborately, such as making quenelles, a delicate French dish of poached chicken or seafood, a spring-loaded oval scoop will be a huge time saver and your quenelles will be pretty and perfect — at least in appearance.
Form and Function
While there are a number of good brands, including Oxo, The Original Zeroll Ice Cream Scoop is the gold standard. Beautiful and clean design earned it a place in the Museum of Modern Art’s design collection. Penn State University’s Creamery uses this scoop for its ice cream, which some consider to be the best in the United States.
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However, the spring-loaded scoop continues to meet my standards for versatility, as I prefer multi-use kitchen tools. It consists of a small round one-inch disc and an oval two and a half inches in diameter.