Chocolate-Cherry Ice Cream Tartufo
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides
2
Using small flexible spatula, quickly spread softened cherry vanilla ice cream evenly over bottom and up sides of prepared pan
3
Freeze until firm, about 30 minutes
4
Sprinkle 1/4 cup chopped almonds, then maraschino cherries over ice cream in bottom of pan
5
Spread softened chocolate-chocolate chip ice cream over, filling pan completely
6
Freeze until ice cream is firm, about 1 hour
7
Bring 1 1/2 cups cream and corn syrup to simmer in medium saucepan
8
Remove from heat
9
Add both chocolates and whisk until smooth
10
Whisk in both extracts
11
Cool ganache to room temperature, whisking occasionally, about 45 minutes
12
Spread 2/3 cup chocolate ganache over top of ice cream
13
Freeze until chocolate is very firm, about 2 hours
14
Rewarm chocolate ganache over low heat just until fluid if necessary
15
Cool to room temperature (mixture will thicken slightly)
16
Line baking sheet with waxed paper
17
Run small knife around sides of loaf pan to loosen ice cream loaf
18
Invert loaf onto prepared sheet; peel off plastic wrap
19
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)
20
Sprinkle remaining 3/4 cup chopped almonds over top and sides of chocolate-covered ice cream loaf
21
Freeze until chocolate is firm, about 1 hour
22
(Can be made 1 week ahead
23
Cover tartufo with plastic wrap and keep frozen
24
Refrigerate remaining ganache
25
) Add remaining 1/4 cup cream to ganache and rewarm over low heat to use as sauce
26
Cut tartufo into 1/2-inch-thick slices
27
Cut each slice diagonally in half, forming 2 triangles
28
Place 2 triangles on each plate
29
Drizzle with warm ganache Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides
30
Using small flexible spatula, quickly spread softened cherry vanilla ice cream evenly over bottom and up sides of prepared pan
31
Freeze until firm, about 30 minutes
32
Sprinkle 1/4 cup chopped almonds, then maraschino cherries over ice cream in bottom of pan
33
Spread softened chocolate-chocolate chip ice cream over, filling pan completely
34
Freeze until ice cream is firm, about 1 hour
35
Bring 1 1/2 cups cream and corn syrup to simmer in medium saucepan
36
Remove from heat
37
Add both chocolates and whisk until smooth
38
Whisk in both extracts
39
Cool ganache to room temperature, whisking occasionally, about 45 minutes
40
Spread 2/3 cup chocolate ganache over top of ice cream
41
Freeze until chocolate is very firm, about 2 hours
42
Rewarm chocolate ganache over low heat just until fluid if necessary
43
Cool to room temperature (mixture will thicken slightly)
44
Line baking sheet with waxed paper
45
Run small knife around sides of loaf pan to loosen ice cream loaf
46
Invert loaf onto prepared sheet; peel off plastic wrap
47
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)
48
Sprinkle remaining 3/4 cup chopped almonds over top and sides of chocolate-covered ice cream loaf
49
Freeze until chocolate is firm, about 1 hour
50
(Can be made 1 week ahead
51
Cover tartufo with plastic wrap and keep frozen
52
Refrigerate remaining ganache
53
) Add remaining 1/4 cup cream to ganache and rewarm over low heat to use as sauce
54
Cut tartufo into 1/2-inch-thick slices
55
Cut each slice diagonally in half, forming 2 triangles
56
Place 2 triangles on each plate
57
Drizzle with warm ganache