This may sound strange, but you should warm up your ice cream before serving it. Ice cream served immediately from the freezer can be difficult to scoop and isn’t as flavorful as when it is a little warmer. Put it in the refrigerator for 10 minutes or so to soften it slightly. This is called tempering. When ice cream is too cold, the flavors are muted.
Restaurants often shape their ice creams and sorbets into a quenelle, an egg-shaped scoop with slightly pointed ends. To make a quenelle, run a large tablespoon under very hot water (it is important to have a wet spoon, or the quenelle will stick to the spoon). With the side of the spoon, pull a heaping scoop of ice cream toward you against the side of the container. When the spoon is full of ice cream, turn the spoon several times to shape the ice cream into an oval. Rewet your spoon to get a nice shape and allow the ice cream to release easily.
© 2006 Emily Luchetti. All rights reserved.