What steps should one take to ensure that a frozen dessert does not freeze too hard?

To ensure that a frozen dessert does not freeze too hard, increasing sugar content is a key factor. Sugar influences the freezing point of the mixture; it acts as an antifreeze by lowering the freezing point of the water present in the mixture. This means that a higher sugar concentration helps to create a softer, creamier texture in the final product, as it prevents the formation of large ice crystals that can lead to a harder texture.

When sugar is dissolved in the mixture, it competes with water molecules for freezing, making it more challenging for the water to solidify completely. This results in a softer consistency that is easier to scoop and enjoy. Thus, incorporating an adequate amount of sugar is crucial for achieving the desired texture in frozen desserts.

The other options relate to aspects of the mixture's composition or methods that can affect texture, but they do not specifically address the primary method of preventing hard freezing the way increasing sugar does.