Spaghetti Ice Food
SPAGHETTI ICE
While stationed in Germany, there was a little Italian Ice Cream Shop we loved to go to that served spaghetti ice. Basically it's vanilla ice cream, extruded through a press to resemble pasta noodles, topped with strawberry sauce (the spaghetti sauce), and sprinkled with a little coconut (the parmesan cheese). To make this, you need a ricer--a two handled press to extrude the ice-cream through. There is something about that process that makes the ice cream taste different--sort of like what Diary Queen does to their soft-serve ice cream. Serve this to guest after a nice Italian dinner--they will be so impressed.
Provided by Pokey in San Antonio
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Process the strawberries and sugar in a mixer or food processor. Pulse until nearly smooth, but leave a few chunks. This is best done at least a couple of hours before serving to give the strawberries a chance to absorb the sugar.
- Press the ice cream through a ricer into a clear glass bowl to make the "pasta". This is not easy. It takes a little time and some muscle power, but it's worth it.
- Top the ice cream (pasta) with the strawberry sauce (spaghetti sauce).
- Sprinkle with coconut (the cheese topping).
- Serve immediately.
GERMAN SPAGHETTI ICE CREAM (SPAGHETTIEIS)
This popular German ice cream sundae that looks just like a plate of spaghetti but is made with vanilla ice cream and strawberry sauce!
Provided by Cate, International Desserts Blog
Time 25m
Number Of Ingredients 7
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.
SPAGHETTI ICE CREAM
When we lived in Germany, there were Italian gelato shops all over the place. One feature on the kiddie menu was always "Spaghetti" ice cream, which is not spaghetti at all - it is just an ice cream sundae decorated to look like a plate of spaghetti. Here is my interpretation. All measurements are truly to taste, so feel free to add as much or as little of any ingredient that you like. A potato ricer will be required to get the desired effect. It may take a little practice.
Provided by HeatherFeather
Categories Frozen Desserts
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 819.1, Fat 35.9, SaturatedFat 18.1, Cholesterol 106.3, Sodium 325.7, Carbohydrate 120.8, Fiber 4, Sugar 78.2, Protein 11.8
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