Spaghettieis (Spaghetti Ice Cream)

Serves 4

15 mins prep

0 mins cook

15 mins total

Spaghetti-Eis, or spaghetti ice cream, looks like pasta with tomato sauce from a distance. Of course it's not quite pasta at all, but instead it's a skillful combination of vanilla ice cream pressed through a spätzle press, arranged over whipped cream, then topped off with strawberry sauce (tomato sauce) and grated white chocolate (parmesan cheese). My favorite part is where the ice cream meets the whipped cream and freezes it just a little bit. Spaghettieis was invented by Dario Fontanella, a 17-year-old, at his father's ice cream shop in Mannheim, Germany.

2 servings

Strawberry Sauce

½ poundstrawberriesusing fresh is a must

15 gramspowdered sugar

½ teaspoonpure vanilla extract

Other

⅘ litersvanilla ice creamgelato (Italian-style ice cream) would be most comparable

35 gramswhipped creamI make my own by whipping together heavy whipping cream, a little powdered sugar and vanilla extract.

25 gramswhite chocolateI buy it in a bar (in the baking section), then grate it using a cheese grater

mintfor garnish, optional

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Put your spätzle press (or potato ricer) and serving bowls in a freezer at least 30 minutes before serving. This way your ice cream won't melt right away and look like spaghetti longer.
Make the strawberry sauce by pureeing the trimmed strawberries with the powdered sugar and vanilla extract. Strain through a fine mesh sieve and keep cold.
½ pound strawberries
15 grams powdered sugar
½ teaspoon pure vanilla extract
Set the ice cream out 10 minutes before serving.
To serve, add about ¼ cup of whipped cream in the middle of the bowl, then press 2 scoops of ice cream through the press/ricer over the whipped cream. Add the sauce.
Garnish with grated white chocolate and a mint leaf. Eat before it melts!