Add A Scoop Of Lopez Island Creamery Ice Cream Or Sorbet Recipe
Make Add A Scoop Of Lopez Island Creamery Ice Cream Or Sorbet Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ice Cream / Sorbet Options
Base / Vessel
Accompaniments (optional)
Tools & Prep Items
Method
Prep
Soften briefly
Remove the tubs of Lopez Island Creamery ice cream or sorbet from the freezer and let sit at room temperature for 2–4 minutes so they are slightly easier to scoop but not melted.
Chill the serving bowl or coupe briefly by placing it in the freezer for 5–10 minutes, or rinse with cold water and dry, to keep the scoop from melting too quickly.
Fill a small bowl with warm water (about 120 ml). Have a paper towel or clean cloth nearby to dry the scoop between uses.
Scooping & Plating
Heat and dry the scoop
Dip the metal ice cream scoop in the warm water for 5–10 seconds, then shake off excess and dry quickly with the paper towel. A warmed, dry scoop slides through frozen ice cream more cleanly.
Scoop once
Hold the tub steady on a countertop. Press the warm scoop into the ice cream or sorbet, using a smooth curved motion to form a single, round scoop (about 1 'scoop' as listed). If using a cone, press the scoop into the top of the cone and turn slightly to shape a rounded peak.
Place in vessel
Transfer the scoop gently into the chilled serving bowl or place on the cone. If scooping multiple flavors, alternate flavors and place each scoop slightly offset for a nice presentation.
Optional Garnish & Finish
Add 2 tablespoons of whipped cream to the side or on top of the scoop, if desired.
Drizzle 1 tablespoon of chocolate or caramel sauce over the scoop for added sweetness and presentation.
Sprinkle 1 tablespoon of toasted chopped nuts around or over the scoop for crunch.
Arrange 3 fresh berries beside the scoop and tuck a fresh mint sprig into the whipped cream or alongside the ice cream for color.
For a finishing touch on salted flavors or to enhance contrast, sprinkle a light pinch (about 1 tsp divided) of sea salt flakes over the top—use sparingly.
If serving in a cone, wrap the cone base with a napkin and serve immediately to prevent melting.
Serving
Serve immediately after plating so the scoop retains its shape. Keep remaining tubs in the coldest part of the freezer with lids closed.
If not serving right away, retighten lids on ice cream tubs and return to freezer. To re-skim a mound that has softened too much, refreeze for 10–15 minutes before reshaping.