The warm weather is here! Hot days call for cool ice cream cones! To make parlor-worthy scoops, let the ice cream stay at room temperature for about 5 minutes before serving. If you are using a pint container (to me that’s single-serving!) pull the scooper around the outer edges for a perfect sphere. For quarts or half gallon containers (now we’re talking!) start away from your body and pull the scoop toward you. Try to always skim the top of the ice cream rather than digging in. Dipping your scoop in warm water between scoops will prevent the ice cream from sticking to the scoop. When you are done serving, place a piece of waxed paper over the container, under the lid. This will help prevent icy crystals from forming. Always keep the ice cream container in the back of the freezer, never on the door!