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The Technique
Finally: The ice cream is the perfect temperature and your one-piece scoop is lightly dampened. The only thing left to do is to get that deliciousness out of the cardboard and into your cup or cone. Envision the container as a clock, and insert the scoop at 12:00. Then, apply gentle downward pressure and move clockwise around the edge, towards 6:00 (counterclockwise if you're a lefty). Lift up the scoop and repeat this action two to three times (more than that, and the scoop will start to dry and it'll be difficult to release the ice cream, say the pros), until you've got a compact ball of ice cream with minimal air pockets.