Spaghetti Ice Recipes

SPAGHETTI ICE

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.

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 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.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

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.

SPAGHETTI-STYLE RICE

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 15 minutes; stir. Bake 10 minutes longer or until rice is tender.