Ice cream is supposed to be cold but, when you're scooping for a large party, the frozen dessert can seem a little too frozen. Letting it sit out for a bit renders it scoopable around the perimeter, but hard and icy in the middle. To get that silky smooth, creamy texture throughout, try using your stand mixer.
According to Epicurious, fancy restaurants and mix-in parlors alike use this method to get ice cream to that perfect just-starting-to-melt point. It's pretty easy too: once the icy mass of dairy can be pried from its container, throw it in the mixing bowl and let the paddle attachment work on it at medium speed for a couple of minutes. (Keep an eye on it though, too long and it can get soupy.) Serve your now perfectly soft and smooth dessert to happy guests (and your own happy mouth).