It’s hot everywhere, and you probably don’t feel like being in the kitchen, so we won’t keep you too long. But we did want to give you an opportunity to have some ice-cold food fun before you head out to the pool. Today we’re serving spaghetti. That’s right, just a few days after we declared that spaghetti was boring, we’re turning right around and telling you it’s cool. But this time it’s not spaghetti spaghetti; it’s spaghetti ice cream.
According to About.com, “spaghettieis” was invented by an Italian living in Mannheim, Germany, in the 1960s. It’s basically softened vanilla ice cream that is pressed through a potato ricer so that it looks like spaghetti. It’s often served on a bed of whipped cream, topped with strawberry sauce and coconut flakes or shaved white chocolate. (Thanks to dessert girl for bringing this to our attention, by way of Four Chickens.)
We had a great time making this the other night, but we did learn a few tricks to make it turn out better. First, you should definitely chill your bowls in the freezer before you’re ready to serve the ice cream. You’ll also want to set your ice cream out so it softens up a little bit before you use it (we used Breyers Extra Creamy Vanilla, which seemed to work well). If your potato ricer has more than one setting, make sure it’s set with the attachment that has the biggest holes for easiest squeezing. Most importantly, make sure you have all of your bowls and toppings lined up ahead of time because the ice cream tends to melt quickly and destroy the “look.” Enlist at least one other person to help so you make it and get it to the table as fast as possible. We’re pretty sure you won’t have a problem finding volunteers.
Got everything all set? OK – squeeze away!
Fun Food Saturday: Because food should be fun.