We just had a reader ask us about a really difficult ice cream shoot. Soft-serve, to be exact. Which is a different animal than hard-pack ice creams or sorbets. The reigning school of thought is that it's best to bring in the actual soft-serve machine into the studio--and possibly the high-school kid who's been pulling scoops all summer long! Soft-serve can be really hard to simulate, though playing with ready-to-spread frosting, piped from a large pastry bag with the right tip might bring you close to the real thing. We sent out an appeal to seasoned ice cream stylists to see if there are any new ideas for handling this difficult product. Though nothing really new emerged, one product was suggested that we think you might want to keep on hand for any jobs that entail keeping anything really frozen. Freeze Spray comes in a can, is an aerosol coolant that instantly freezes surfaces to -60 degrees! Great to keep the tip of a soft-serve cone if you're in a pinch. Go to Amazon to find a variety of brands...