Binder for ice cream and sorbet, 40 g
CHF7.90
Stainless steel ice scraper
Price:
CHF14.90
VAT included
The stainless steel ice cream scoop is a practical tool for portioning and shaping ice cream, sorbet or semifreddo. Thanks to the sturdy, flat blade, even firm ice cream can be easily removed from the box and neatly portioned. The spatula is also ideal for spreading ice cream evenly, smoothing it or decorating it. The ergonomic handle ensures comfortable handling and enables precise work, ideal for use in the kitchen, in the dessert area or in ice cream production. Whether for serving, portioning or designing desserts, with the ice cream spatula you can make every portion quickly, cleanly and professionally.
Product features
| Size | Length: 26 cm |
|---|---|
| Color(s) | Handle: Black Transparent |
| Quantity | 1 piece |
| Country of production | Germany |
| Material | Stainless steel spatula, plastic handle |
| Care instructions | Dishwasher safe |
| Note | Temperature resistant from -40 °C to +90 °C |
Stainless steel ice scraper
With the stainless steel ice cream scoop, you can work ice cream, sorbet or semifreddo with particular precision and cleanliness. The flat, sturdy blade glides effortlessly through even firmer ice cream masses and makes it easy to remove portions from the box or spread them directly onto wafers, plates or dessert bowls. Ice cream creations can not only be portioned, but also smoothed, layered or arranged decoratively. The ergonomically shaped handle ensures safe and comfortable handling so that you always have full control over your movements. This tool is particularly indispensable when preparing "gelato", where the ice cream is traditionally formed with a spatula. The spatula is also ideal for distributing ice cream in dessert glasses or shaping layers in ice cream and parfait creations. The robust stainless steel material is durable, hygienic and easy to clean. The ice cream spatula quickly becomes a versatile helper for creative ice cream and dessert ideas.
Italian tradition
In Italy, scooping ice cream with a spatula is a traditional way of serving gelato. Unlike in many other countries, where ice cream is usually formed into scoops with a round ice cream scoop, Italian gelaterias use a flat spatula. This is used to gently lift the gelato out of the tub and smoothly spread it onto the cone or into the cup. This method has several advantages: Gelato is usually a little softer and creamier than classic ice cream. The spatula can therefore be used to portion it particularly gently without destroying the airy structure. At the same time, the quantity can be determined very precisely and the ice cream can be piled up decoratively. This creates the typical, artfully curved portions that are familiar from Italian gelaterias. The ice cream scoop is therefore not only a practical tool, but also part of the Italian gelato culture. It stands for traditional craftsmanship, care in preparation and the attention to detail that characterizes genuine Italian gelato.
Correct application
The correct use of an ice cream scoop is crucial to portioning gelato neatly, evenly and attractively. In Italian gelaterias, this technique is part of the gelato maker's craftsmanship. Before portioning begins, the ice cream spatula is usually dipped briefly in cold water. This allows it to glide through the ice cream more easily and prevents gelato from sticking to the spatula. The spatula is then inserted into the ice cream at a slight angle and pulled through the surface with a gentle, pulling motion. It is important not to press, but to pick up the gelato loosely so that the creamy texture is retained. The absorbed gelato is then spread onto the cone or into the cup with a flowing motion. Layering with the spatula creates beautiful, natural shapes that are typical of Italian gelato. Between portions, the spatula is always cleaned or moistened briefly to ensure clean working and clear flavor separation. With a little practice, the ice cream spatula enables precise, hygienic and particularly gentle portioning, in keeping with the traditional Italian gelato culture.
