Storage and Service

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Store ice creams and sherbets at 0°F (−18°C) or lower. This low temperature helps prevent the formation of large ice crystals.
  2. For service, temper frozen desserts at 8° to 15°F (−13° to −9°C) for 24 hours so they are 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:

    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, 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.