Ice Cream Ramekins
Until I explored Thomas Jefferson’s method for making ice cream, I had never used molds for serving ice cream. It had always been a scoop and serve kind of thing.
But now I see the virtues of this method: beautiful presentation and easy portioning. You can float them in sauces, or pour sauce over the top. Try ringing with berries, or patting with nut pieces, or crushed cookies. And keeping a bunch on hand makes for great snacking. This weekend, a friend discovered one in our freezer and topped it with granola.
To make a ramekin ice cream mold, fill ramekin about three-quarters full with slightly softened ice cream (this can be store-bought that has been softened a bit, or home-made recipes that are between the ice-cream-maker and freezer stages), and spread the top evenly with the back of a spoon. Place in the freezer for one hour before serving. Cover with plastic wrap if freezing for more than an hour, lest they absorb the odors of the freezer.
To serve, place halfway submerged in warm water for a minute or so, then run a sharp knife around the edges to release. Invert onto serving bowl or plate and tap gently until ice cream falls out.