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Tartufo

by on February 6, 2011 in Desserts, Ice Cream February 6, 2011 DessertsIce Cream
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Description

Just in time for Valentine’s Day. An easy, decadent ice cream dessert that is also fully customizable. Tartufo is Italian for truffle, by the way.

Ingredients

  • 1 pint Vanilla Ice Cream
  • 1 pint Raspberry Sorbet
  • 12 ounces, weight White Chocolate Chips
  • 2 Tablespoons Vegetable Oil

Preparation

Allow ice cream to slightly soften. Using an ice cream scoop, make scoops that are half sorbet and half ice cream. Put in a very cold freezer and allow to harden. Melt white chocolate chips and vegetable oil in the microwave, stirring every 30 seconds until smooth. Cool to room temperature. Place ice cream scoops on a wire rack and spoon melted and cooled chocolate over the scoops one at a time. Refreeze. Garnish with melted dark chocolate drizzle, if desired.

Use any combination of ice creams, sorbets and chocolates you desire. Coffee ice cream and white chocolate, semi-sweet chocolate with orange sorbet and vanilla ice cream—the possibilities are endless.

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