you know folks my name's Steve Christensen today we're going to spend a little bit of time in this video going over how to make the ultimate sins of making sundaes and the worst thing that I see very commonly our stores or employees that actually Jam the ice cream down right on the bottom of the cup they'll put two pumps of hot fudge on the top so you don't get any permeation of fudge down through the ice cream once you've eaten through the fudge there's no fudge left in the bottom of the cup and it's basically a write-off so we're gonna teach you some techniques today to be able to have not only a fudge sundae that actually looks presentable but also tastes great all the way down to the bottom so we're today we're using a 20 ounce cup and yeah we generally would use either a 16 or a 12 ounce cup but I'm using this deep cup to illustrate the issue of how this cup should be filled so we take our ice cream now again I'm using frozen custard you can use premium ice cream and we're going to take this scoop and place it on the bottom of the cup on one side try not to drag the scoop up and down the side of the cup our second scoop is going to be opposite that scoop so we're going to stagger our scoops from one side to the other so there's our second scoop our third scoop will be opposite again and let's say in this sample because we're going to be a little bit hungry we've been working hard down here at the FDI we're going to put a fourth scoop in so now I have these staggered scoops where my fudge can actually flow down like lava coming out of a volcano so we come over to our fudge pump now fudge temperature is really important because if the fudge is too hot it will simply just slick down off the ice cream so your fudge temperature should be as low as it possibly could be in the warmer so I'm going to take my portion-controlled fudge pump here one full pump means one ounce so again food costs wise you can calculate what's going in and I'm just going to have that product go down over the top and down through these crevasses so that when you hand the product over to the customer you've got fudge that's making its way down through these staggered scoops and only does it look a lot better for the customer marketing wise but as the customer eats are actually getting fudge all the way down to the bottom of the cup it's very important now we go to the age-old question do we do first or cream and then cream first then nuts well it doesn't really matter I will tell you a couple of things though if you put the cream on first which a lot of stores like to do the nuts over the top generally will spill out onto the counter no one wants you kind of scraping off the counter into the cup so I generally put my whipped cream on ice on my nuts on first and then the whipped cream so generally speaking I use a shaker type container if you're going to ladle them out you'll have nuts go everywhere over the counter so I basically shake and about one or two answers on the top of my sundae there and then today we're using a canned whipped cream obviously you can use a lot of different options for whipped cream this isn't the most gourmet but it's probably the easiest now whipped cream for me is a garnish it's not part of the sundae so when I'm putting product on a sundae or cream on a sundae I'm basically doing maybe a little bit bigger than a golf ball if you get to the point where you're labeling or scooping or having a whole lot of whipped cream on top of the sundae by the time you get through all of the whipped cream your mouths all oily always oily and greasy and you won't be able to actually taste the quality of the ice cream so we're going to place our whipped cream on the top and generally I push the nozzle of the whipped cream into the top to make a little cradle for our maraschino cherry there's nothing worse than a cherry avalanche on the top of your sundae cup and a spoon in the side and there you go a really good looking good tasting chocolate fudge sundae now you can obviously do this with caramel and any other topping but the principle is the same stagger those scoops make sure that the topping makes its way down through the sundae so that the customer only gets a product that looks great but it tastes good all the way down that's all we have time for you today keep our tuned for some other products and procedural videos that will help you get the most out of your ice cream in your store