Spaghetti Ice Cream
  Ingredients Measurements
1 White Chocolate 2 oz
2 Dole® Pineapple Slices * (1) 20 oz can
3 Cornstarch 1 oz
4 Water 2 oz
5 Red Food Coloring 3 drops
6 Fresh Mint ¼ cup
7 Dole® Tropical Fruit Salad (2) 15.25 oz can
8 Heavy Whipped Cream 1 cup
9 Vanilla Ice Cream 1 gallon

Total Ingredients: 9


Yield: 10 servings
Note:
* Dole® Pineapple slices can be replaced with crushed pineapple, chunks or tidbits in syrup or juice, without changing the outcome.

Method:


Place the ice cream bowls and the potato ricer in the freezer for at least 10 minutes or until well chilled. Finely grate one cup of the white chocolate and refrigerate until needed. Strain the pineapple, reserving the juice. Using the “pulse” mode of a blender or a food processor, blend the pineapple leaving residual “chunks”.
In a medium sauce pot bring the juice to boil. Make a slurry by combining 1 ounce of cornstarch with 2 ounces of water. When the juice is at a full boil slowly add the slurry. Bring it back to a boil to thicken and remove from heat. Combine the pineapple puree with the sauce; add 3 drops of food coloring or enough until desired color is reached. Refrigerate for at least 30 minutes. Finely chop the mint and set aside. Whip the heavy cream to medium peak.
Place the ice cream bowl on the center of a plate lined with a paper doily. Line the inside of the ice cream bowl with five assorted pieces of Dole® Tropical Fruit Salad. Place a tablespoon of whipped cream in between the fruit on the bottom of the bowl.




• Place 1½ cups of ice cream per ice cream bowl in the chilled potato ricer.





• Press the ice cream through the ricer into the ice cream bowl.




• Spoon 2 ounces of the well-chilled pineapple mixture on top of the ice cream.





• Garnish with a sprinkle of chopped mint





• Sprinkle with approximately 1 tablespoon of grated white chocolate.




• Additional garnishes may be added by choice (for the title page presentation a chocolate cigarette and tulip cookie were used).

    Equipment needed:
  • Potato Ricer
    		•
  • Grater
    		•
  • Whisk
    		•
  • Stainless Steel Bowl
    		•
  • Medium Saucepan
    		•
  • Ice Cream Bowls
    		•
  • Blender or Food Processor
    		•
  • Cutting Board
    		•
  • Chef’s Knife
    		•
  • Presentation Plates
    		•
  • Paper Doilies
    		•

    Conclusion:

       Who doesn’t love spaghetti? But for dessert? A small shift in my paradigms made this happened. Here was the idea:
    By pushing the ice cream through the potato ricer, the ice cream gets aerated, developing a smoother mouth feel. The mint resembles the herbs in the marinara sauce and the grated white chocolate the parmesan cheese, respectively. By adding a couple drops of red food coloring to the pineapple sauce, it turned into marinara sauce.

    Food cost:

    About $ 0.68 per portion

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