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3 Storing ice cream
3.0.1 In the ice cream maker
When the ice cream is ready, you can leave it
in the ice cream maker for approximately 10
minutes.
3.0.2 In the freezer
Ice cream has a long storage life. However, a
lengthy period in the freezer has a negative effect
on its taste and quality. After 1 to 2 weeks, the
texture of ice cream deteriorates and the fresh
taste is lost. Ice cream is at its best when fresh,
therefore it is best to prepare it shortly before
consumption.
If you want to store the ice cream in the freezer,
keep in mind the following:
Store the ice cream in a clean, tightly sealed
container.
The storage temperature must be at least
-18ºC.
Put the date of preparation and the type of
ice cream on the container.
Do not refreeze defrosted ice cream.
Take ice cream out of the freezer at least 30
minutes before consumption and place it in the
refrigerator. At room temperature, ice cream is
ready for consumption in 10 to 15 minutes.
Sorbet defrosts more rapidly than ice cream.
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Therefore, defrost sorbet in the refrigerator for
not more than 15-20 minutes.
3.0.3 Storage time
Ice cream made of uncooked ingredients:
Approx. 1 week
Sorbet:
1 to 2 weeks
Ice cream made of semi-cooked ingredients:
Approx. 2 weeks
4 Serving and
decoration
The recipes serve approximately 4-6 persons,
depending on the presentation and the type
of ice cream.
You can serve ice cream in metal or glass
coupes, in metal, glass or crystal bowls or on
dessert plates. Depending on the type of ice
cream, you can also use halved and hollowed-
out fruit, such as melon, pineapple, orange
lemon or grapefruit.
We advise you to chill the coupes, bowls or
hollowed-out fruit in the freezer compartment
or freezer just before serving. If you do this,
the ice cream will melt less rapidly when
served.
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Some types of ice cream, such as plain ice
cream, coffee ice cream and chocolate ice
cream, are less dense than other types. Take
these types of ice cream out of the ice cream
maker and chill them in the freezer 30 minutes
before serving.
You can make ice cream balls with a special
ice cream scoop. The ice cream scoop must
be scrupulously clean. Dip the scoop in water
before scooping out the ice cream to ensure
you get smooth ice cream balls. If you want
to present the ice cream in a coupe, put the
ice cream balls in the freezer for 30 minutes
before serving. This prevents them from
melting during the decoration process.
Ice cream also lends itself well to combinations
with pastry, such as proteroles, cake,
meringues or crêpes.
Decorate the ice cream with, for example,
whipped cream, beaten egg white, crème
fraîche, custard or sauces.
Mix the whipped cream or crème fraîche with
some nely chopped nuts before serving.
Take more fruit than indicated by the recipe
and use the remaining fruit to decorate the ice
cream. You can also use candied fruits, cocktail
cherries or soaked raisins.The taste of the fruit
is enhanced if you soak it in liqueur.The ice
cream can also be combined with a suitable
liqueur.
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