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Storage and Service
Appears in
Published 2008
- Store ice creams and sherbets below 0°F(−18°C). This low temperature helps prevent the formation of large ice crystals.
- To prepare for serving, temper frozen desserts at 8° to 15°F(−13° to −9°C) for 24 hours so they will be soft enough to serve.
- When serving, avoid packing the ice cream. The best method is to draw the scoop across the surface of the product so the product rolls into a ball in the scoop.
Use standard scoops for portioning ice cream. Normal portions for popular desserts are as follows:
Parfait 3 No. 30 scoops Banana split 3 No. 30 scoops “À la mode” topping for pie or cake 1 No. 20 scoop Sundae 2 No. 20 scoops Plain dish of ice cream 1 No. 10, No. 10, 12, or 16 scoop - Measure syrups, toppings, and garnishes for portion control. For syrups, use pumps that dispense measured quantities, or use standard ladles.
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