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Spaghetti Ice Cream

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. 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. | 3. 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. | 4. Ladle the red berry sauce over the top of the meatball, and spilling over onto the spaghetti. | 5. Sprinkle with some very finely ground nuts to simulate ground Parmesan cheese and garnish with a sprig of mint leaves to simulate fresh basil. | 6. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vanilla ice cream 1 1/2 cups - - - -
    strawberry ice cream topping sauce 1/4 - 1/2 cup - - - -
    chocolate ice cream 1/4 - 1/2 cup - - - -
    nut 2 tablespoons chopped - - - -
    mint leaf 2 -3 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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