The ice cream maker's shop
Scoops for ice cream
The scoop comes out clean if the spoon is warm and the edge well finished. It is the difference between serving and wrestling with the tub.
Filo rematado
Cuts without tearing
Mango cómodo
Stands up to hard ice cream
Warms through in water
And releases on its own
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Answers to your questions
Frequently asked questions
Why does my scoop come out misshapen?
It is temperature, not technique. At −18 °C the ice cream is too hard: it needs a few minutes in the fridge to temper.
Do the liquid-filled scoops work?
It helps, but less than it promises. What makes the difference is dipping it in hot water between scoops.
¿Qué tamaño elijo?
For a tub and a classic scoop, one of about 5 cm. For plating desserts, a normal tablespoon works better.
Will an ordinary spoon do?
For quenelles it is even better: dip it in hot water and drag it against the wall of the tub.
Precision in the kitchen
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