"Kate Connally" > wrote in message
> > >Kate Connally wrote:
> > >> >Why would you have to chisel it out? If it's kept at the
> > >> >proper temperature for ice cream it shouldn't be too hard.

Mos freezers have zones that are a bit warmer than the rest of the freezer.
I keep the ice cream on the fron of the top shelf and it is very scoopable.


>
> Well, that's not what happens. Besides, I believe microwaves
> supposedly heat from the inside out. Whether or not that's
> the case, in my experience, the whole contained softens almost
> equally much, given a not too large container - pint and quart
> containers work best - there is a small difference in softness
> between the outer portions and the center, but unless you
> overdo it the outer portions won't melt.

The waves penetrate about 1 1/2" into the products. Sugar and fat have an
infinity for the reaction and heat faster than other portions. The 20
second zap works well on the real hard stuff.
Ed

http://pages.cthome.net/edhome