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Storage and Service

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Store ice creams and sherbets below 0°F(−18°C). This low temperature helps prevent the formation of large ice crystals.
  2. 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.
  3. 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.

  4. 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

  5. Measure syrups, toppings, and garnishes for portion control. For syrups, use pumps that dispense measured quantities, or use standard ladles.

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