Oreo Ice Cream Tartufo Food

EASY TARTUFO

Steps:

• Mix chopped cherries into the ice cream. Scoop ice cream mixture into six balls using an ice cream scoop. Roll in crushed cookies. Place on wax paper-lined cookie sheet and freeze until firm, about two hours.
• In a small saucepan, melt chocolate chips with oil, stirring until smooth. Cool.
• Place coated ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Freeze again until firm, at least 1 hour. Remove from freezer 10 minutes before serving.

CHOCOLATE-CHERRY ICE CREAM TARTUFO

Steps:

• Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Using small flexible spatula, quickly spread softened cherry vanilla ice cream evenly over bottom and up sides of prepared pan. Freeze until firm, about 30 minutes. Sprinkle 1/4 cup chopped almonds, then maraschino cherries over ice cream in bottom of pan. Spread softened chocolate-chocolate chip ice cream over, filling pan completely. Freeze until ice cream is firm, about 1 hour.
• Bring 1 1/2 cups cream and corn syrup to simmer in medium saucepan. Remove from heat. Add both chocolates and whisk until smooth. Whisk in both extracts. Cool ganache to room temperature, whisking occasionally, about 45 minutes.
• Spread 2/3 cup chocolate ganache over top of ice cream. Freeze until chocolate is very firm, about 2 hours.
• Rewarm chocolate ganache over low heat just until fluid if necessary. Cool to room temperature (mixture will thicken slightly). Line baking sheet with waxed paper. Run small knife around sides of loaf pan to loosen ice cream loaf. Invert loaf onto prepared sheet; peel off plastic wrap. Working quickly and using small flexible spatula, spread 1 cup chocolate ganache over top and sides of ice cream loaf, covering ice cream completely and forming 1/4-inch-thick coating (reserve remaining ganache). Sprinkle remaining 3/4 cup chopped almonds over top and sides of chocolate-covered ice cream loaf. Freeze until chocolate is firm, about 1 hour. (Can be made 1 week ahead. Cover tartufo with plastic wrap and keep frozen. Refrigerate remaining ganache.)
• Add remaining 1/4 cup cream to ganache and rewarm over low heat to use as sauce. Cut tartufo into 1/2-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place 2 triangles on each plate. Drizzle with warm ganache

TARTUFO ICE CREAM CAKE

Steps:

• 1. Crush 1 package of cookies and layer on the bottom of a pan 6 inches across and 4 inches high.
• 2. Layer 1/4 of the ice cream on top of the cookies.
• 3. Drain the cherries and layer on top of ice cream.
• 4. Repeat steps 1 - 3.
• 5. Put in the freezer to set for 3 hours.
• 6. Unmold and frost with chocolate frosting.
• 7. Eat.

TARTUFI

Steps:

• Line two large dinner plates with plastic wrap or parchment paper and put them in the freezer. Once the plates are chilled, use an ice cream scoop to make balls of your favorite ice cream, setting them on one of the plates. Take care that the scoops are solid and well formed, with no dangling bits of ice cream; use your hands if necessary. Freeze the ice cream scoops thoroughly.
• To dip the Tartufi, melt the chocolate, butter, and corn syrup in a medium bowl set over a pan of simmering water. Once the chocolate is melted and the mixture is smooth, remove the bowl of chocolate from the improvised double boiler. Remove the ice cream balls from the freezer, and the second plate as well.
• Here the trick is to going to be to try to get as thin a shell as possible around the ice cream. Using two soup spoons, drop a frozen scoop of ice cream into the melted chocolate mixture and toss it quickly until it's coated. Transfer it onto the unused dinner plate. Repeat with the remaining scoops of ice cream, then return the scoops to the freezer until ready to serve.