I guess what you need to be aware of is cream freezes at a warmer temperature. Most commercial refrigeration is set to -10 deg. F. for freezing. Your home freezer is probably set somewhere between that and 0 deg. F. Freezers used for storing and seving ice cream are usually set between 5 and 10 deg. F. That's 15 to 20 degs. warmer. Your best bet is to allow the ice cream to set out for a few minutes before trying to scoop it. If you're already doing this, then you just need to add an extra minute or two. Hope that helps... or at least is a bit educational. =)

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