Oreo Ice Cream Tartufo Food

CHOCOLATE COOKIE & ICE CREAM TARTUFO

Steps:

• Scoop ice cream into 6 balls, using 1/2-cup ice cream scoop. Roll in cookie crumbs. Place on wax paper-covered baking sheet; cover. Freeze 2 hours or until firm. Melt chocolate with oil in small saucepan over low heat, stirring constantly. Cool.
• Place wire racks over large sheets of wax paper. Remove ice cream balls from freezer; place on wire rack. Spoon 1 heaping Tbsp. melted chocolate over each ball, coating top and side of each ball. Freeze at least 1 hour or until firm.
• Spoon raspberry sauce onto 6 dessert dishes or plates. Cut each tartufo in half or quarters; arrange over sauce. Garnish with fresh raspberries. Serve immediately.

ITALIAN TARTUFO

Steps:

• Soak cherries in rum.
• Sift sugar; cocoa, and instant coffee together and place in a heavy sauce pan.
• Add the water and mix well.
• Bring to a boil and cook until everything is well mixed.
• While syrup is cooking, whip the egg yolks until light and fluffy.
• Reduce the speed of the beaters to the lowest level and add the hot syrup in a continuous fine stream.
• Continue beating until the mixture is thick and forms a ribbon pattern when the beater is pulled away.
• Chill well. (about an hour).
• Whip the cream with the 2 tablespoons of rum until stiff.
• Fold into the chocolate mixture.
• Fold in the chopped chocolate.
• Arrange foil lined paper cups in a muffin pan.
• Fill each cup 1/3 of the way full.
• Place a cherry in each cup then fill the rest of the way.
• Freeze at least 4 hours (preferably overnight).
• Before serving pipe whipping cream on top if desired.
• It will keep in the freezer for about a month wrapped tightly in aluminum foil.

HOMEMADE OREO ICE CREAM

Steps:

• Crush oreo cookies in a plastic bag. Set aside.
• In the ice cream container, add half and half, heavy whipping cream, sweetened condensed milk, crushed cookies. Stir to combine.
• Add enough regular milk to the line on the ice cream container.
• Cover with ice cream maker lid and place in the other container that holds the metal container of liquid. Secure and lock in place.
• Add a layer of rock salt (about 2 cups around containter) and a layer of ice and repeat layers of salt and ice til you cover the top of the machine.
• Plug in and let the machine go for 30 minutes or until it stops.
• Cover the machine with a towel for 10 minutes, and serve.
• NOTE: Be sure to keep watching and adding rock salt and ice until the ice cream is made.

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.

CHOCOLATE-PISTACHIO TARTUFO

Steps:

• Line a small domed glass bowl (ours was 4 1/2-inch-diameter with a 1 1/3-cup capacity) with plastic wrap, leaving a 4-inch overhang on all sides. Pack 1 ice cream flavor into each side of bowl. Make an indentation in each flavor; place a cherry in each and cover with ice cream. Wrap in plastic and freeze until firm, at least 2 hours and preferably overnight.
• In a bowl, mix together cookie crumbs and 1 teaspoon oil. Fold back plastic and press crumb mixture onto ice cream; smooth with an offset spatula. Rewrap and freeze at least 15 minutes.
• Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted. Remove from heat; stir in remaining 1 1/2 teaspoons oil.
• Fold back plastic from ice cream. Invert bowl onto a wire rack set over a baking sheet. With a hot cloth, wipe outside of bowl to loosen. Lift bowl and completely remove plastic. Pour chocolate over top, starting in center and working outward, in one stream.
• Freeze tartufo on rack to harden, at least 5 minutes. Serve, or wrap loosely in plastic and keep frozen up to a week. To serve, transfer to a plate with a thin metal spatula (if it sticks, dip spatula in hot water and wipe dry).

COOKIE TARTUFO

Steps:

• Crush 4 cookies finely; set aside. Scoop each flavor ice cream into 4 balls. Press 1 whole cookie halfway into center of each vanilla ice cream ball; top with chocolate ice cream ball, pressing together slightly to secure. Roll in cookie crumbs. Place on waxed paper-covered baking sheet. Freeze 2 hours or until firm.
• Microwave semi-sweet chocolate and oil in small microwaveable bowl on HIGH 45 sec.; stir until chocolate is completely melted. Cool slightly.
• Place wire racks over large sheets of waxed paper; top with ice cream balls. Spoon melted chocolate over ice cream balls, using about 1 Tbsp. for each. Top with cherry. Freeze 1 hour or until chocolate coating is firm.

OREO ICE CREAM TARTUFO

Steps:

• Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.
• Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.
• Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth.
• Cool.
• Place ice cream balls on wire rack.
• Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides.
• Freeze at least 1 hour or until firm.
• Spoon raspberry sauce into dessert dishes or onto serving plates.
• Cut each tartufo in half or quarters; arrange on top of sauce.
• Garnish with raspberries.
• Serve immediately.