We churned vanilla ice cream and raspberry sorbet in five different large ice cream makers to find out which was best for large batches.
Test cook Bridget Lancaster demonstrates how to make the perfect Chocolate-Caramel Layer Cake. Then, equipment expert Adam Ried reviews ice cream scoops in the Equipment Corner. Finally, gadget expert...
The cake and frosting we weren’t worried about. But a caramel filling that was complex in flavor and spreadable, yet thick enough not to ooze out? That was another matter.
We tested seven classic and innovative ice cream scoop designs, as well as a portion scoop, to find the best model for scooping high-quality, dense ice cream.
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