Mitch Cohen, a Baskin Robbins franchisee who started his ice cream–slinging career 22 years ago and now holds a Guinness World Record for scooping 18 cones in a minute, offers these pearls of wisdom.

Before digging into the carton, wet the scoop, then shake off the excess. "Too much water can turn into ice crystals and make ice cream crumbly," says Cohen.

Ice cream softens from the outside of the carton in, so don't just dig a well in the center or the rim will get gummy. Cohen scoops a half-moon from the rim of a new carton, then doubles back to fill the scoop. Complete the rim, then move inward.

For a perfect (not a half) ball, don't stop scooping until the ice cream forms a nice, full dome over the bowl of the scoop.

To keep ice cream from falling off a cone, press it firmly at the center with the back of the scooper until you see an indentation.