TIP OF THE DAY: Ice Cream Bar
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How about a make-your-own-sundae ice cream and/or sorbet bar for Mother’s Day?
It’s easy to put together. The biggest challenge is how to keep the ice cream cold on a buffet table. We use a punch bowl filled with ice, and nestle pints into the ice. Use a hot plate to keep caramel and chocolate sauces warm. Then, make these decisions: SELECT THE ICE CREAM For a group of 8, we recommend four pints of ice cream and/or frozen yogurt. If your group includes people who avoid dairy, make one or two of them sorbet. Easy decisions: |
 The most fun dessert: make your own sundae. Photo courtesy Smucker’s. |
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SELECT THE DRY TOPPINGS Easy decisions: Consider if your guests are the types who’d want maraschino cherries as the crown on the sundae. We prefer these Bahlsen Waffeletten, rolled waffle cookies dipped in milk or dark chocolate. |
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 The Inspired Room knows how to do it up right. They pre-pack the ice cream into hinged jars and keep them cold in a tub of ice. For neatness, the sauces go into syrup dispensers. Check out their article on the topic. Photo courtesy The Inspired Room. |
SAUCES
Easy decisions: You may need to borrow some extra ice cream scoops, or use serving spoons. Use whatever dishes you have: bowls, mason jars, wine glasses or the easiest option, 9-ounce hard plastic party cups. Check out these hinged-lid storage jars. A set of 12 is $48, which is a reasonable investment if you’re planning on summer entertaining. |
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