, both Loverly and I have scoops like that. She has my Mom's old one, so I have no idea where Mom got it. I was just a kid then, so it's well over a half-century old. Still working, and better than I do most days.
Originally Posted by ironpony
Oh well I guess that makes sense, but is there a way to mathematically calculate a recipe for air filled ice cream instead then?
All ice cream has an "ingredient" in it that is not listed in the ingredients list. It's overrun
, AKA "air", that is beaten into the cream/milk/(egg)/sugar, etc custard base that gives ice cream it's soft, creamy texture. Your average ice cream has 100% overrun. If you're holding a pint container in your hand, it has one cup base and one cup air. If you're using this type of ice cream, you're using too soft of a product. No matter how much you use, when you blend it with the rest of the milk shake ingredients it will become too thin. A premium ice cream has more custard base-to-air, so you have a thicker, richer ice cream when you begin.
The One Ice Cream Metric That Matters to Grocers
No ice cream company will tell you how much air is in their product. How to find good ice cream? Look for high butterfat content. The more butterfat, the less air. Again, these will be the better quality ice creams: eg: Ben & Jerry's, Haagen-Dazs.
Ice Cream Geek: Butterfat and Cream
Buy a pint of your local area's best (well, at least very good) ice cream and start from there. I'm tired and the brain can't "math" anymore, but I'm going to guess that the 500 grams of ice cream in that second recipe is just about a pint of ice cream. If you don't follow the author's suggestion to letting scooped ice cream soften in the fridge for 1/2 hour and instead work with a barely-softened ice cream*, you might have better luck.
Good luck. Let us know how things are going.
*Remember, the firmer the ice cream you start with, the better chance you have for a thicker milk shake.