I can't transfer my freshly made ice cream when it has frozen solid? So how now?

After you've made your ice cream custard, hand-churned it about 2 or 3 times and left it to set firm, the texture of the eventual ice cream can be frozen pretty rock solid. Which means it can't be transferred immediately. So what can I do about it?

Well, timing is everything considering that ice cream can only be transferred from one holding bowling to another storage container if it is SOFT ENOUGH to be scooped.

With this in mind, here are 2 simple suggestions:

1. Leave it in the chiller or fridge for about 10 to 15 minutes. This should allow the ice cream to become softer when left to warm up under controlled temperature preventing it to not turn too soft too fast.

2. After the second or third churn by hand (so ice cream has already been sitting in the freezer for around 2 hours), if texture of ice cream is already semi-frozen and somewhat firm, leave ice cream in freezer for an additional 20 minutes at most and then transfer into a storage container.