TARTUFO (ITALIAN ICE CREAM) RECIPE
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
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
CHOCOLATE-CHERRY ICE CREAM TARTUFO
Categories Chocolate Dessert Freeze/Chill Frozen Dessert Cherry Almond Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 10
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
OREO® ICE CREAM
This is a super simple recipe make some delicious Oreo® ice cream and you don't need an ice cream maker.
Provided by dominictermine
Categories Ice Cream
Time 4h10m
Yield 10
Number Of Ingredients 5
Steps:
- Crush 20 Oreo® cookies. Reserve remaining cookies for another use.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Gently fold in crushed Oreo's®, condensed milk, sugar, and vanilla without destroying the fluff of the whipped cream.
- Transfer into a freezer-safe container and freeze until firm, at least 4 hours.
Nutrition Facts : Calories 431.5 calories, Carbohydrate 42.2 g, Cholesterol 71.9 mg, Fat 27.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 13.8 g, Sodium 307.3 mg, Sugar 28.9 g
ITALIAN TARTUFO
"Tartufo" is Italian for truffle. The original "truffles" were created just after the French revolution by French chefs and were chocolate confections made to resemble like their prized fungi cousin in the Perigord region of France. These sweet confections were given at Christmas time as gifts. Sometime around the Victorian era is when the frozen truffle came about when the idea of molding ice creams into various shape like flowers, fruit, and other foods became popular. It has been only during recent times that ice cream "truffles" or "tartufos" have made a renaissance, of sorts. Typically, in Italy, a tartufo is a vanilla ice cream ball that has a cherry and some nuts in the center. The ball is then dipped in chocolate and can be covered with nuts or chocolate shavings. (Cook time is Chilling time)
Provided by Ashbabe
Categories Frozen Desserts
Time 5h30m
Yield 10 Tartufo's, 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 259.8, Fat 15.6, SaturatedFat 8.9, Cholesterol 99, Sodium 14.8, Carbohydrate 28.9, Fiber 2.7, Sugar 22, Protein 3.7
CHOCOLATE COOKIE & ICE CREAM TARTUFO
Tartufo is Italian for "truffle" and these ice cream balls coated in crushed cookies and melted chocolate resemble large chocolate dessert truffles.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield Makes 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g
EASY TARTUFO
Chocolate ice cream studded with chopped cherries and coated with cookie crumbs, then enrobed in thick chocolate and frozen in this make-ahead recipe. It's just spectacular, and so easy to make! Tartufo is an Italian ice cream dessert that usually is made of gelato. the ice cream is scooped into balls and covered with chocolate.
Provided by Witch Doctor
Categories Frozen Desserts
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix chopped cherries into the ice cream. Scoop ice cream mixture into six balls using an ice cream scoop. Roll in crushed cookies. Place on wax paper-lined cookie sheet and freeze until firm, about two hours.
- In a small saucepan, melt chocolate chips with oil, stirring until smooth. Cool.
- Place coated ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Freeze again until firm, at least 1 hour. Remove from freezer 10 minutes before serving.
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