Chocolate Cherry Ice Cream Tartufo Recipes

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CHOCOLATE-PISTACHIO TARTUFO



Chocolate-Pistachio Tartufo image

Is there anything sweeter than a Valentine's Day treat designed for sharing? This elegant, easier-than-it-looks take on tartufo, the Italian frozen dessert, is made by packing two types of ice cream into a bowl, topping them with a cookie-crumb mixture, then turning the whole thing out and coating it with a chocolate shell. It usually has a maraschino cherry hidden inside -- but ours, of course, has two.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h15m

Number Of Ingredients 6

1/2 cup chocolate ice cream
1/2 cup pistachio ice cream
2 maraschino cherries, preferably Tillen Farms
5 chocolate wafer cookies, finely pulsed in a food processor
2 1/2 teaspoons coconut oil, melted
2 ounces semisweet chocolate (61 percent cacao), chopped

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).

TARTUFO



Tartufo image

Provided by Brian Boitano

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 10

1/2 cup sugar
1/4 cup water
1/3 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup crushed chocolate cookies
1/2 cup chopped bittersweet chocolate
1 pint vanilla ice cream
4 brandied or maraschino cherries
4 sprigs mint

Steps:

  • Caramel sauce:
  • In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water.
  • Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature.
  • Tartufo:
  • Combine the cookie crumbs and chocolate chunks in a large resealable bag.
  • Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients.
  • Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs.

TARTUFO (ITALIAN ICE CREAM) RECIPE



Tartufo (Italian Ice Cream) Recipe image

Native to Southern Italy, Tartufo is a simple no-bake dessert recipe made with ice cream, cherries, cookie crumbs, and homemade chocolate magic shell.

Provided by Clarice Lam

Categories     Dessert

Time 4h38m

Yield 6

Number Of Ingredients 7

3 1/2 cups chocolate ice cream
1 1/2 cups cherries (frozen, pitted, thawed and chopped)
1 cup milk chocolate (chopped)
20 chocolate sandwich cookies (finely crushed)
1 1/2 cups semisweet chocolate chips
1/2 cup milk chocolate (chopped)
2 teaspoons plain vegetable oil

Steps:

  • Gather the ingredients.
  • Let the ice creams stand at room temperature for 10 minutes to soften slightly. Line 6 small (about 5-ounce) ramekins or bowls with plastic wrap.
  • In a food processor , grind the chocolate wafer cookies. If you don't have a food processor you can place the cookies in a sealable plastic bag and use a rolling pin to crush them as fine as possible. Place the crumbs into a medium bowl and set aside.
  • Using a spoon scoop some vanilla ice cream into each plastic-lined ramekin about halfway full.
  • Place a cherry on top of the ice cream in the center of each scoop.
  • Scoop enough pistachio ice cream over the cherry to fill the rest of the ramekin.
  • Sprinkle 1 tablespoon of the cookie crumbs to cover the surface of the pistachio ice cream and pull the edges of the plastic wrap together to close. Freeze for at least 3 hours.
  • Meanwhile, make the magic shell by melting the chocolate in a large microwave-safe bowl at increments of 45 seconds, giving a little stir between heatings. When it is almost completely melted take it out of the microwave and stir using the residual heat to melt the rest.
  • Add the coconut oil and whisk until completely combined and smooth.
  • Take the ramekins out of the freezer and unwrap each tartufo, placing them cookie-crumb-side-down on a wire rack over a parchment-lined rimmed sheet tray.
  • Pour the magic shell over each dome of ice cream to completely coat. Tap the sheet tray on the counter lightly to shake off any excess chocolate.
  • Carefully lift each tartufo off the wire rack using a small offset spatula and gently place them one at a time in the bowl of cookie crumbs. Roll the tartufo to coat, gently pressing the crumbs into the chocolate, if necessary, to make them stick.
  • Place them on a plate and freeze for 1 hour before serving. Or wrap each one individually in plastic wrap and store them in a large air-tight container in the freezer until needed.

Nutrition Facts : Calories 654 kcal, Carbohydrate 73 g, Cholesterol 34 mg, Fiber 5 g, Protein 7 g, SaturatedFat 26 g, Sodium 159 mg, Sugar 56 g, Fat 42 g, ServingSize 8 servings, UnsaturatedFat 0 g

EASY CHERRY-CHOCOLATE CHUNK ICE CREAM



Easy Cherry-Chocolate Chunk Ice Cream image

Cherry ice cream with semisweet chocolate chunks.

Provided by Deb C

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 30m

Yield 8

Number Of Ingredients 6

1 (12 ounce) package frozen sweet cherries
1 ¾ cups heavy cream
1 (14 ounce) can sweetened condensed milk
¾ cup milk
1 teaspoon vanilla extract
1 (4 ounce) bar semisweet baking chocolate, broken into small chunks

Steps:

  • Place cherries in a food processor; process into small pieces.
  • Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 46.7 g, Cholesterol 89.8 mg, Fat 28.6 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 17.5 g, Sodium 91.9 mg, Sugar 43.4 g

CHERRY-CHOCOLATE ICE CREAM



Cherry-Chocolate Ice Cream image

Provided by Food Network Kitchen

Time 6h40m

Yield 6 servings

Number Of Ingredients 10

1 1/3 cups halved pitted cherries (about 13 ounces whole cherries)
1/2 cup plus 2 tablespoons sugar
1/2 cup dark rum (or water)
1 1/2 cups whole milk
4 large egg yolks
3 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 tablespoon unsalted butter
3/4 cup heavy cream
1 1/2 teaspoons vanilla extract

Steps:

  • Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
  • Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
  • Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
  • Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

CHOCOLATE HAZELNUT TARTUFO



Chocolate Hazelnut Tartufo image

My variation on a delicious dessert we experienced in Rome this spring. Called tartufo because it resembles a truffle.

Provided by Katie Poppy

Categories     World Cuisine Recipes     European     Italian

Time P1DT4h40m

Yield 8

Number Of Ingredients 11

2 cups whole milk
1 cup heavy cream
⅓ cup white sugar
4 egg yolks
⅓ cup white sugar
½ cup chocolate-hazelnut spread (such as Nutella®)
2 tablespoons instant espresso powder
½ teaspoon vanilla extract
3 ounces fine quality bittersweet chocolate, finely chopped
8 maraschino cherries
½ cup frozen whipped topping, thawed

Steps:

  • Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
  • Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
  • Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
  • To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping, if desired.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.4 g, Cholesterol 149.7 mg, Fat 24.4 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 56.7 mg, Sugar 33.8 g

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