Cornets for Glacé Large 16 pieces

Glacé Cornets

Did you know that a person eats an average of almost 8 liters of ice cream per year? The most popular type of ice cream is? That's right: chocolate ice cream! Of course, we are very happy about that, because we also love a cold chocolate ice cream in summer. You've probably already had a delicious glacé with your Glacé machine made and put in the freezer. Now the only thing missing is snacking together with the whole family! A delicious, homemade ice cream tastes best from the waffle and produces no waste. The most sustainable way to eat ice cream. 

Easy application with an ice cream scoop

With ice cream scoop portioners, a distinction is made between the tong portioner, the lever portioner and the ice cream dipper, also classically called an ice cream scoop. Classically, Italian gelato prefers to be scooped onto the cone with a scraper. Some Italians say: don't trust an Italian ice cream parlor with an ice cream scoop. Nevertheless, the ice cream scoop is also popular in ice cream parlors because you can get even, beautiful scoops. The eye eats with you!  

How to make perfectly portioned ice cream scoops

Your homemade ice cream must be in the freezer for about 2 hours after completion. So the ice cream becomes nice and firm. The ice cream can become really hard. Therefore, we recommend that you let the ice cream stand at room temperature for 1 minute before portioning it. Take a medium bowl and fill it with warm water. Before using the stainless steel ice cream scoop, rinse the tong scoop briefly. Dip the ice cream scoop into the warm water next to the ice cream. The warm water makes it easier to remove the scoop from the spoon. To portion out really nice scoops, place the spoon at the edge of the ice cream container. Then you dig a little into the ice cream mass and pull the ice cream scoop towards you. The curvature in the spoon will cause the ice cream mixture to curl into the inside of the scoop, forming a nice spherical shape. Lift the ice cream over to the cone and flip the scoop over. If the ball hasn't already fallen out, squeeze the handle. At the latest now the ball should be perfectly placed in your waffle. Do not lift the ice cream scoop right away. Rather press the scoop with the ice cream a little bit into the wafer, so that the ball does not fall down. Before you start the next scoop, you should dip the ice cream scoop into the warm water again. This wafer is especially suitable for 1 scoop, because the wafer is slightly smaller. 

Glacé courses at miniSchoggi

At the hot summer times we need a delicious alternative to chocolate. But we want to stay true to ourselves and create among other things in our Glacé course a chocolate ice cream. To be more precise, a miniSchoggi ice cream. You want to learn how to make a delicious ice cream or sorbet? Then you are very welcome in our ice cream course!