Ice cream sundae

The coupes here run from 18 to 38 cl, and that difference is bigger than it sounds. A coupe of 20 to 25 cl holds two to three scoops of ice cream plus a swirl of whipped cream: the classic size for a dame blanche or a sorbet after dinner. From 28 cl you are in sundae territory, with room for four scoops, sauce, fruit and cream without anything going over the rim. The models of 32 to 38 cl are ice cream parlour size and usually too generous for home.

Then look at the shape of the bowl. A rounded, bulging coupe collects meltwater at the bottom and keeps the ice cream on top dry. A clean, straight bowl looks more modern but lets the scoops slump apart sooner. For a banana split or a tall sundae, a higher, narrower ice cream glass works better than a wide coupe. And mind the thickness of the rim: hospitality models have a reinforced rim, because a coupe with a metal spoon in it spends the whole evening rattling on a tray.

Chill the coupe before serving. A glass that has spent fifteen minutes in the freezer keeps three scoops in shape for several minutes longer, and the frosted layer on the bowl is half the presentation. Arrange the scoops in a circle rather than flat, place them next to one another instead of stacking them, and add the sauce at the table only if you want to be theatrical.

There are also cold drinks that belong in this glass. A sgroppino is lemon sorbet with prosecco and vodka, whipped until frothy, and you pour it into the bowl rather than a flute. A mudslide is made in many bars by blending a scoop of vanilla ice cream into it, and it also ends up in a coupe. For an affogato, place a scoop of vanilla ice cream in the coupe and pour the espresso over it at the table.

Ice cream, cream and chocolate sauce are the most troublesome combination for glassware. Fat from the cream clings to the wall and does not always rinse off on a short cycle, which makes a coupe go dull over time. So pre-rinse with warm water before the coupes go into the dishwasher, and use a cycle hot enough to release the fat.

Footed means vulnerable in one place: the join between bowl and stem. Place coupes in the basket so they do not touch each other, and do not stack them, even if they seem to fit. With pressed glass with relief, cream is also left behind in the grooves, and there a soft brush does more than a cloth. Let coupes drain upside down on a rack rather than on a tea towel.

If you serve more than just ice cream, a broader range of shapes is more convenient. The dessert glasses section also includes verrines and low bowls for tiramisu, mousse, and trifle. For portions of just a few bites, see the amuse-bouche glasses. If you search by brand, the French pressed glass is available from La Rochère and the Italian catering glass from Bormioli Rocco. And if you want to serve coffee alongside it in the same format, you’ll find those in the coffee glasses.