Not hard enough/too hard

The Breville Smart Scoop™ has the capability of making four different types of frozen treats with varying harness settings on each. Some of these, by design, will come out with a softer result even if a ‘hard’ setting is chosen.

  • Sorbet

    – Sorbet is the ‘lowest’ setting on the functions. Sorbet is, traditionally, a water or fruit juice based frozen dessert. Sugars and, occasionally, alcohol can be added to this. The dessert is very dense with an intense flavor. Unlike ice cream, there is no air added to this to make it light. There is also no dairy added to this to make it creamy. It is, essentially, a type of fruit flavored ice. As such, the flavors get incorporated much quicker and water content freezes at a very specific temperature. There are no butter-fats to overcome, no milk-fats to make sure cream through. If this setting is not freezing, check the harness setting that is being used. Increase it on the next batch made. Also, the resulting sorbet can be placed in a freezer proof container and put in the freezer for up to an hour to solidify more. If the sorbet comes out harder then expected, a couple of things can be done. The next batch made, use a softer setting. Alternately, the sorbet can be taken out, placed into a serving container and scraped with a fork to loosen it up.

  • Frozen Yogurt

    – Frozen yogurt, while made similarly to ice cream, generally contains no cream at all, though it may have some milk products. Due to the addition of milk products instead of fruit juice or water, this will come out creamier then sorbet does and will have a smoothness to it. The frozen yogurt does have some air added to it during the churning process making it a bit lighter. The frozen yogurt will come out softer then the sorbet despite the setting used due to the fact that it’s a dairy based item and not a water/juice based item. However, this, too, can be created using a harder setting or placing into a freezer proof container and put into the freezer for up to an hour to harden. If the frozen yogurt comes out harder then expected, use a softer setting on the next batch or remove the yogurt from the container and allow to sit for 5 minutes before serving.

  • Gelato

    – Gelato is more dairy-based then frozen yogurt and less churned or aerated then ice cream. It’s very similar in ingredients though generally requiring more milk then cream and less egg yolks if any. There isn’t as much churning to gelato so it will not be as fluffy as ice cream is. Without the fat content in the cream, it can also ‘ice’ more then ice cream does, similar to what sorbet does. Over churning the gelato can result in a mixture that could cause a motor overload on the Smart Scoop™ so this is intended to be just a bit soft. If, after the churning is done, the results are not hard enough, make sure that the next batch is created on a harder setting or the dessert can be placed into the freezer for up to an hour in a freezer proof container. If the dessert is too hard, choose a softer setting for the next batch or remove the gelato from the container and allow to sit for 5 minutes before serving.

  • Ice Cream

    Ice cream is generally 15% butterfat and contains, by volume, 60% air. The most churning of all of the Smart Scoop™ desserts is done with ice cream to make it fluffier and thicker. Ice cream generally contains not just milk but also cream and egg yolks. This makes it have a higher fat content over-all as well as a high sugar content. Ice cream will be the longest churning process on the Smart Scoop™ LCD screen as it will take that much time to get the air churned in. If the ice cream is not hard enough, ensure that the next batch is created on a harder setting or the dessert can be placed into the freezer for up to an hour in a freezer proof container. If the dessert is too hard, choose a softer setting for the next batch, or remove the ice cream from the container and allow to sit for up to 5 minutes before serving.

Differing tricks.

Though it is recommended to use the hardness settings within each range for the type of dessert being created, if the ice cream or gelato are coming out too hard, they can be created on the sorbet setting to ensure that they come out much softer. If this is a bit too much, again, they can be placed in the freezer for up to an hour to increase the hardness. Please note, however, that creating these on the sorbet setting will significantly cut down on the aerating and churn time so the consistency may be a bit different.

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