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You’ll never struggle with a frozen-solid pint again. When faced with a container of ice cream that is too hard to scoop, use this method.
WATCH: How to Make Homemade Chocolate Ice Cream Without a Machine
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WATCH: How to Make DIY Ice Cream Sugar Cones
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Warm the blade of a sharp paring knife under hot water. Make 1-inch-deep cuts, spaced 1 inch apart, from side to side. Turn the container 90 degrees and repeat to form a checkerboard pattern. Warm the ice cream scoop under hot water before scooping. Repeat as necessary.
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
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