Got it, thanks! For what it’s worth, doing it your way would probably have improved my experience, but impatience always won. (I didn’t mind the coldness, but it was a bit annoying having to effortfully hack out chunks of hard ice cream rather than smoothly scooping it, and I imagine the texture would have been nicer after a little bit of thawing. On the other hand, softer ice cream is probably easier to unwittingly overeat, if only because you can serve up larger amounts more quickly.)
I think two-axis voting is a huge improvement over one-axis voting, but in this case it’s hard to know whether people are mostly disagreeing with you on the necessary prep time, or the conclusions you drew from it.
I disagreed on prep time. Neither I nor anyone I know personally deliberately waits minutes between taking ice cream out of the freezer and serving it.
I could see hardness and lack of taste being an issue for commercial freezers that chill things to −25 C, but not a typical home kitchen freezer at more like −10 to −15 C.
Got it, thanks! For what it’s worth, doing it your way would probably have improved my experience, but impatience always won. (I didn’t mind the coldness, but it was a bit annoying having to effortfully hack out chunks of hard ice cream rather than smoothly scooping it, and I imagine the texture would have been nicer after a little bit of thawing. On the other hand, softer ice cream is probably easier to unwittingly overeat, if only because you can serve up larger amounts more quickly.)
I think two-axis voting is a huge improvement over one-axis voting, but in this case it’s hard to know whether people are mostly disagreeing with you on the necessary prep time, or the conclusions you drew from it.
I disagreed on prep time. Neither I nor anyone I know personally deliberately waits minutes between taking ice cream out of the freezer and serving it.
I could see hardness and lack of taste being an issue for commercial freezers that chill things to −25 C, but not a typical home kitchen freezer at more like −10 to −15 C.