German Spaghetti Ice Cream Food

GERMAN SPAGHETTI ICE CREAM

Steps:

• In a bowl, whip the cream until medium-soft peaks are formed. Reserve and keep refrigerated until ready to use.
• In a medium saucepan over medium-high heat, add the strawberries and the honey. Simmer until the strawberries are soft and the honey is dissolved.
• Using an immersion blender, blend the strawberry mixture until completely smooth. Cool completely.
• When ready to assemble the German spaghetti ice cream, add whipped cream to the bottom of a dish or bowl. Fill a potato ricer with ice cream.
• Holding the ricer over the plate, press the vanilla ice cream through the press and over the whipped cream. The ice cream will resemble spaghetti noodles.
• Spoon some of the cooled strawberry sauce on top to look like the marinara sauce. Sprinkle some grated coconut to resemble Parmesan cheese.
• Serve immediately. Enjoy!

GERMAN SPAGHETTI ICE CREAM (SPAGHETTIEIS)

Steps:

• Place the potato ricer (or Spätzle press), ice cream scoop, and serving plates in the freezer for 10-15 minutes.
• If the ice cream isn't easy to scoop. place it in the fridge for 5-10 minutes to soften up a bit.
• Puree strawberries, orange juice, and sugar in a blender or food processor. Pour the sauce into a bowl and store in the fridge until you're ready to use it.
• Whip heavy cream and vanilla sugar to stiff peaks. Store in the fridge until you're ready to use it.
• When you're ready to serve Spaghettieis, gather all of your ingredients and be prepared to work quickly.
• Place a spoonful of heavy cream on a chilled plate.
• Add a couple scoops of ice cream to the potato ricer. Hold the ricer over the whipped cream and press the ice cream through, swirling the ice cream spaghetti over the whipped cream.
• Top with strawberry sauce and a sprinkle of grated white chocolate or coconut flakes.
• Serve immediately.

GERMAN SPAGHETTINI

Steps:

• In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain.
• Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes.
• Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 300 degrees F (150 degrees C).
• Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.

SPAGHETTI ICE CREAM (SPAGHETTI EIS)

Steps:

• Using a slotted spoon or large dipper (the one with small round holes), carefully press the well frozen vanilla ice cream through the holes onto a bed of whipped cream so that the strings of ice cream resemble spaghetti.
• Top with strawberry or raspberry sauce and fruit and sprinkle with coconut, almonds, white chocolate or white marzipan slivers.
• If you like, use a melon baller to add a few small scoops of chocolate ice cream to look like meatballs.
• Bon Apetito.

GERMAN SPAGHETTI

Steps:

• Fry onions and celery in hot oil three minutes.
• Add beef to pan and cook till browned.
• sprinkle about two tablespoons flour over cooked meat and stir for about 1 minute add just enough water to cover meat and add bouliion cubes.
• salt and pepper to taste while cooking on low uncovered untill thickened.
• Add a little more water if it gets to thick.
• If film forms on top just stir it in.
• I use a wire wisk for this stage.
• Serve on noodles with Maggi Sauce on the side.
• Maggi is similair to Soy Sauce.

SPAGHETTI ICE CREAM

Steps:

• Place slightly softened vanilla ice cream into the cavity of a large potato ricer and squeeze over a serving plate, swirling around and around so that you produce a mound of vanilla ice cream spaghetti strands.
• Make sure your vanilla ice cream is soft enough to press through your potato ricer (too soft and it will melt and make a mess)- it needs to be just soft enough to squeeze through easily, and this may take a little practice.
• When you feel satisfied that you have enough spaghetti stands mounded onto your plate for a serving, then place a small scoop of chocolate ice cream in the center to simulate a meatball.
• Ladle the red berry sauce over the top of the meatball, and spilling over onto the spaghetti.
• Sprinkle with some very finely ground nuts to simulate ground Parmesan cheese and garnish with a sprig of mint leaves to simulate fresh basil.
• Serve immediately.