Bottled ice cream on the streets of Zhengzhou is sold in small balls dug with spoons. How? Please help me!

Make it with a hard ice cream machine.

First of all, prepare the corresponding equipment: hard ice cream machine, quick-freezing cabinet (the effect of ordinary freezer will be much worse) and frozen display cabinet (if you want to sell professional hard ice cream, you can't do without it)

Use hard ice cream powder, add water (or milk) to make a slurry, and then pour it into a hard ice cream machine to make a machine-made cake (a professional hard ice cream machine can make a cake every 18 minutes, and a cheap and low-quality one takes half an hour); After the machine stops automatically, make ice cream, put it in a stainless steel basin and put it in a quick-freezing cabinet for freezing; Take it out after 4 hours (the ideal temperature is below -20 degrees), and dig the ball for eating after a few minutes; If it is for sale, put it in a refrigerated display cabinet and adjust the temperature to-13 to-15 degrees.

In the actual market, many low-priced hard ice creams use soft ice cream as raw materials, or do not add pure milk, or use low-priced hard ice cream machines, or do not use quick-freezing cabinets. The ice cream made is very hard, has no expansion rate, can't dig out textured lines, the entrance is not smooth, and even has ice residue. Therefore, equipment and raw materials are very important. Qualified hard ice cream is much more delicate than soft ice cream.