This is also what they used to do in the airline industry (back in the day when they served elaborate meals!) In the freezer compartment would be a tray of perfectly scooped ice cream ready to serve. In this case, it was for ice cream sundaes, but it should work for cones as well. You might want to let them sit out for a few minutes to soften, so that it’s easier to pack them onto the cones.
Naomi - basically, scoop in advance, freeze on a tray 1 hour to 1 day in advance. Serve when needed. Enjoy! https://www.savvymom.ca/article/party-tip-pre-scoop-your-ice-cream/#:~:text=Here's%20How%20to%20Do%20It%3A&text=Cover%20loosely%20with%20another%20sheet,transfer%20them%20to%20the%20bowls.
Yes, scoop them out onto a sheet pan or a baking tin that has been lined with parchment paper or something similar. Don’t cover them. Freeze for a minimum of one hour and a maximum of one day (24 hours). Remove and serve. Sorry about tech glitch.
Yes, Nancy’s method is the one a hotel banquet kitchen would do for an on-site event. They would put the sheet pan of pre-scooped ice cream balls on a speed rack in the walk-in freezer.
This is the same thing a food stylist would do for a photo or video shoot.
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Enjoy!
https://www.savvymom.ca/article/party-tip-pre-scoop-your-ice-cream/#:~:text=Here's%20How%20to%20Do%20It%3A&text=Cover%20loosely%20with%20another%20sheet,transfer%20them%20to%20the%20bowls.
Don’t cover them.
Freeze for a minimum of one hour and a maximum of one day (24 hours).
Remove and serve.
Sorry about tech glitch.
This is the same thing a food stylist would do for a photo or video shoot.