Four steps to the perfect scoop
Every scoop of ice cream delivers a little bit of joy to customers. Joy that is quickly followed with a big, wide smile. Every inch of ice cream brings back memories for your older clientele, while for the younger ones, it helps to build memories that they’ll always look back on. But a bad, sloppy scoop of ice cream has the opposite effect.
That’s why whenever you put your scoop to ice cream, gelato or sorbet, you need to take time and care with every swipe down the tub. Acing the perfect scoop (that will leave customers coming back for more) is a real technique. Why? Don’t scoop enough of the delicious goodness and your customers won’t be getting the dessert they deserve. Or, scoop too much and you’ll be giving away your ice cream and your profits. So, while eating ice cream is easy, getting the perfect scoop isn’t so much. To make your life that little bit easier behind the freezer, we’ve gone straight to the experts.
Here are their four easy steps that promises to keep your scooping game strong:
1. ALWAYS DIP YOUR SCOOP INTO WATER BUT NEVER LET IT DRIP
Before even putting your scoop near the ice cream, make sure you dip it into warm water. This is an important step to scooping as the dipping process stops ice cream from sticking to the metal, making it easier to deposit into cups or cones. Once you remove the scoop from the water, tap it lightly to remove any excess water. This is crucial as excess water can lead to ice crystals forming within the ice cream, which look bad and taste even worse.
2. CHOOSE THE RIGHT SCOOPING WEAPON FOR THE RIGHT DESSERT
It may seem like a scoop is the perfect option when it comes to spooning ice cream, gelato and sorbet, but that isn’t the case. In fact, ice cream and sorbet require a different weapon compared to gelato. Yep, that’s right.
As gelato is lighter than ice cream, it’s recommended you use a spatula or flat paddle as they allow you to slice neatly into the gelato and get the perfect serve. When it comes to ice cream and sorbets, a traditional size 16 ice cream scoop is a classic but the best. “Size 16 roll scoop is the best tool to use as it produces a nice size scoop that fits neatly on top of the cone,” Everest Account Manager, Margaret Andonovski explains.
So, when looking for a scoop, ensure the handle has a good grip and it doesn’t slide down the palm of your hand. “Ice cream sticks to plastic scoops,” Margaret says. “And the fancy stainless steel ones that have the click on the side to separate the ice cream from the scoop aren’t practical as they leave your scoop looking not so smooth,” she continues, adding “basic stainless steel always.”
3. THE RIGHT WAY TO SCOOP YOUR ICE CREAM AND GELATO
When it comes to the best practice for scooping, each format of the frozen dessert has its own preferred technique to ensure quality and presentation is always preserved. With ice cream and sorbet, start with the scoop close to the front edge of the tray and cut about half an inch into the tub. Then, scoop lightly from the front of the tub towards you until the scoop is full. If you need to trim the scoop, draw it lightly across the surface of the ice cream or sorbet, not on the side of the tray.
With gelato, presentation is key. To keep those delicious gelato peaks looking beautiful and fresh, place your paddle at the edge of the tray closest to you and slice straight down. As you remove the paddle, apply slight pressure away from yourself and drag upwards to remove the gelato.
4. THE IMPORTANCE OF SECURING THE SECOND SCOOP
Our motto for serving and eating ice cream is, why not go for that second scoop. But when it comes to placing the scoops onto of each other, the chances of recreating the Leaning Tower of Pisa are pretty high. That’s why it’s important you take all effort to secure them, before leaning over the countertop and handing it over to your customers. Trust us, the last thing you want is a pile of creamy mess on the floor.
When it comes to stopping the scoops from rocking or tilting, “push your first scoop onto the cone but be careful not to push it too hard or the cone will break,” says Margaret. Then, find where your last scoop ended and use of the back of the ice cream scoop to create a light imprint. This then forms a mold for the next scoop to sit in without the risk of collapsing. Meaning, more ice cream for your customers to indulge in.