Ice Cream - we shoot it frequently and each time it keeps us on our toes as we learn new things about the art of frozen desserts. For this shoot; we knew that it was a non-dairy product that we had never worked with before. Figuring out the right scooping temperature for each of the different non-dairy bases (cashew, almond, coconut, etc.) was a point of focus in the pre-production phase.
There were a couple weeks of toggling the temperatures and separating each type of dairy base into different freezers to get a good starting point for each. After lots of test scooping we felt like we had dialed into the right place. All of this prep made for an easy few weeks of shooting ice cream.
