Le Cordon Bleu

Textured Scoops

Appears in
Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About
Prepare more ice cream than is needed, to allow for perfect presentation and freeze in a deep container. Keep a baking sheet or plastic tray lined with non-stick parchment handy on which to place the ice cream once shaped.

  1. Dip the scoop into cold water and shake off the excess. Press the scoop down firmly into the ice cream at a slight angle. When it is firmly embedded in the ice cream, give the scoop a complete twist, then pull it up with more pressure on the open side of the scoop.

  2. Hold the scoop close to the baking sheet and jerk the wrist to loosen the ice cream. If it fails to free itself, use the point of a knife to encourage it on to the baking sheet.