Price Points: Left-handed ice cream scoops

Left-handed ice cream scoops

It’s not easy being a left-hander and keen cook. There’s a long list of kitchen tools, gadgets and utensils that aren’t designed for us; scissors, knives, peelers, corkscrews, can openers, whisks, cooking spoons and spatulas. Not to mention lipped saucepans, mixing bowls and ladles – the list goes on and on!

When I searched the internet with a fine tooth comb looking for left-handed ice cream scoops, I only found one… one company – Stöckel – that makes them! Considering 10% of the world’s population are southpaws, other manufacturers are missing out on a lot of potential custom!

The other two will work well enough for both left and right handers. However, a scoop with a lever and ‘scooper’ (the narrow, semi-circular piece of metal inside the scoop that swivels) does a better job.

  1. Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip: £7.97, Amazon
  2. Stöckel professional ice cream scoop for left-handers – Model KL: £59.00, Loewen META
  3. Vintage original Mariposa cast aluminium cone shaped ice cream scoop: £40.00, eBay

shop left-handed ice cream scoops

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Vintage original Mariposa cast aluminium cone shaped ice cream scoop
Vintage original Mariposa cast aluminium cone shaped ice cream scoop
£40.00
Stöckel professional ice cream scoop for left-handers – Model KL
Stöckel professional ice cream scoop for left-handers – Model KL
£59.00
Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip
Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip
£7.97
Vintage original Mariposa cast aluminium cone shaped ice cream scoop
Vintage original Mariposa cast aluminium cone shaped ice cream scoop
£40.00
Stöckel professional ice cream scoop for left-handers – Model KL
Stöckel professional ice cream scoop for left-handers – Model KL
£59.00
Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip
Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip
£7.97
Vintage original Mariposa cast aluminium cone shaped ice cream scoop
Vintage original Mariposa cast aluminium cone shaped ice cream scoop
£40.00
Stöckel professional ice cream scoop for left-handers – Model KL
Stöckel professional ice cream scoop for left-handers – Model KL
£59.00
Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip
Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip
£7.97
Vintage original Mariposa cast aluminium cone shaped ice cream scoop
Vintage original Mariposa cast aluminium cone shaped ice cream scoop
£40.00
Stöckel professional ice cream scoop for left-handers – Model KL
Stöckel professional ice cream scoop for left-handers – Model KL
£59.00
Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip
Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip
£7.97
Vintage original Mariposa cast aluminium cone shaped ice cream scoop
Vintage original Mariposa cast aluminium cone shaped ice cream scoop
£40.00
Stöckel professional ice cream scoop for left-handers – Model KL
Stöckel professional ice cream scoop for left-handers – Model KL
£59.00
Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip
Safvo ice cream scoop stainless steel with ergonomic non-slip rubber grip
£7.97

Pecan toffee ice cream

Pecan toffee ice cream

With all this warm, sunny weather, there’s only one thing on my mind… home-made ice cream! I got my trusty Cuisineart machine out of the loft this week and made us some pecan toffee ice cream.

Pecan toffee Ice cream maker

First off, I made the toffee. This step takes no more than 10 minutes and the toffee can be made days in advance, if needed, just store it in an airtight container until needed.

You can make the toffee with other types of nuts if you prefer; Brazils, macadamias, almonds (use almond extract instead of vanilla paste/extract in the ice cream recipe), peanuts, walnuts… or a mixture of nuts.

Tub of home-made pecan toffe ice cream

Second, I made a basic vanilla ice cream mixture. Once churned, I stirred in the bashed up pecan toffee – don’t forget to set aside a few shards for decoration.

If you’re anything like me, you like to add even more toppings to your ice cream – chocolate, butterscotch, maple or caramel syrups are all good… chocolate chips or chunks are even better!

Click here or on the image below to save my recipe to Pinterest

Pecan toffee ice cream recipe

Pecan toffee ice cream

Pecan toffee ice cream

Course Dessert
Cuisine American

Ingredients
  

For the pecan toffee

  • 100 g pecan halves
  • 50 g butter
  • 150 g granulated sugar
  • 1 tbsp water

For the ice cream

  • 180 ml/6 fl oz/¾ cup full fat milk
  • 140 g/5oz/⅔ cup granulated sugar
  • 300 ml/10½ fl oz/1½ cups double cream
  • 1 tsp vanilla bean paste or vanilla extract, to taste

Instructions
 

For the pecan toffee

  • Grease & line a baking sheet with parchment paper
  • Lay out the pecan halves on the prepared sheet. Put the sheet of pecans next to, or actually on, the stove-top
  • In a large, heavy-bottomed saucepan (a cast iron skillet would be ideal) over a medium heat, add the butter sugar and water. Stir to until the butter is melted and the sugar has dissolved
  • Turn the heat up to high and allow the mixture to bubble and begin to evaporate. Do not stir during this stage
  • Keep a close eye and nose on the bubbling mixture, you're looking for the colour to start turning brown to begin smelling like caramel. It can get to this stage and suddenly go over in an instant and begin to burn. Just as you think the mixture is at this point, pour it carefully over the pecans. Be very careful, the mixture is exceedingly hot and sticky
  • Allow to cool completely
  • Break up into fairly large shards. Set aside 6 of these shards and put the rest of the pecan toffee into a large mixing bowl
  • Using a large pestle (or the end of a rolling pin, like I did) grind the toffee into smaller pieces - not quite a powder, you want small chunks
  • Set aside while you make the ice cream

For the ice cream

  • In a large saucepan over a very low heat add the milk and sugar, stirring to dissolve the sugar. Set aside and allow to cool completely
  • Stir in the cream and the vanilla paste/extract
  • Pour the mixture into your ice cream machine and churn following the manufacturer's instructions
  • A couple of minutes before the end of the churning process, with the machine still turning, spoon in the ground pecan toffee
  • When the toffee has been combined well into the ice cream, turn the mixture out into a 1-litre lidded tub and put into the freezer to 'ripen' for at least a couple of hours
Pecan toffee ice cream ingredients
To serve: Scoop portions out into bowls or coupes and garnish with the reserved shards
Keyword ice cream, pecans, toffee

Coconut ice cream

Home made vegan coconut ice cream

We’ve been craving light food at mealtimes in this run of hot summer weather. We’ve been eating lots of salads and having the odd barbecue too. I always have to finish a meal with something sweet; so this week, instead of baking a cake, I made some cooling and refreshing coconut ice cream.

Home-made coconut ice cream ingredients in an aluminium measuring jug

The recipe I devised couldn’t be quicker or simpler; just 4 ingredients – half a carton of coconut drink, a tin of coconut milk, some caster sugar and drop of vanilla extract. A delicious 100% vegan recipe.

Home-made coconut ice cream in a plastic tub

It’s delicious served on it’s own or combined with slices of fresh fruit such as mango or peaches. It’s also great with chocolate sauce. We love to eat it after spicy foods. It’s the perfect dessert to follow a hot curry or chilli-laden stir fry.

Click here or on the image below to save my vegan coconut ice cream recipe to Pinterest

Home made vegan coconut ice cream recipe #icecream #vegan #vegetarian #dessert #coconut #coconuticecream

Coconut ice cream
Yields 1
Prep Time
35 min
Total Time
35 min
Prep Time
35 min
Total Time
35 min
Ingredients
  1. 500ml unsweetened coconut drink
  2. 85g/3oz caster sugar
  3. 1 tin (400ml/14fl oz) coconut milk
  4. 1tsp vanilla extractCoconut ice cream ingredients
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Instructions
  1. In a 1 litre measuring jug, stir the caster sugar into the coconut drink until dissolved
  2. Stir in the tin of coconut milk
  3. Add the vanilla extract
  4. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. (Mine takes approximately 25-30 minutes)
Notes
  1. If you use sweetened coconut drink you can lower the amount of sugar that you add. Similarly, if you like your ice cream sweeter, up the sugar added to 100g/3½oz
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Chunky double chocolate ice cream

Homemade chunky double chocolate ice cream | H is for Home

The weather this past fortnight has really been up & down; bright sunshine and high temperatures one day, followed by constant rain and cold the next. Similarly, what we’ve fancied to eat has been changeable; warming pies & puddings or salads and cold drinks.

Clear glass bowls & jugs of milk, cream, sugar and chocolate

When I decided to make this chunky double chocolate ice cream – the elements suited it. Today as I write out the recipe, it’s anything but ice cream weather! But hey, that’s the British summer for you. The good thing about ice cream, though, is that it can stay in the freezer until the climactic conditions suit!

Chopped chunks of dark and white chocolate

Click here or on the image below to save my recipe to Pinterest

Home-made chunky double chocolate ice cream

Chunky double chocolate ice cream
Ingredients
  1. 180ml/6 fl oz/¾ cup whole milk
  2. 125g/4½oz/½ cup caster sugar
  3. 300ml/10½ fl oz/1½ cups heavy (double) cream, well chilled
  4. 150g/5¼oz dark chocolate, chopped
  5. 1 heaped tbsp cocoa powder
  6. 1tsp pure vanilla extract
  7. 50g/1¾oz white chocolate, choppedChunky double chocolate ice cream ingredients
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Instructions
  1. Put the milk and caster sugar into a large heatproof bowl. Rest the bowl on top of a saucepan of simmering water - don't allow the bottom of the bowl to come into contact with the water. Use a hand mixer or a whisk to combine until the sugar is dissolved (about 1 to 2 minutes on a low speed)
  2. Put 100g of the chopped dark chocolate and the cocoa powder into a medium-sized heatproof bowl. Rest the bowl on top of a saucepan of simmering water - don't allow the bottom of the bowl to come into contact with the water. Stir occasionally as the chocolate begins to melt
  3. Once the chocolate is fully melted, gently stir in the cream and vanilla extract until combined thoroughly
  4. Pour this into the sweet milky mixture and stir with the whisk until fully combined
  5. Turn on the ice cream machine, pour the mixture into the freezer bowl, and mix until thickened (about 30-35 minutes)
  6. Pour in the 50g/1¾oz each of the dark and white chocolate chunks and churn for another 5 minutes
  7. Decant the ice cream into a 2-litre/70 fl oz lidded tub and freeze for another 2 hours to 'ripen'
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