Spaghetti Ice Cream Sundae (Spaghetti-Eis)

Instructions

Tap a step to mark it done

1. 1 Place a potato ricer (or spaetzle press) in the freezer for 1 hour as you prepare the rest of the ingredients.
2. 2 Whip heavy cream and 1 tablespoon sugar in a bowl with an electric mixer into stiff peaks. Scoop cream into a piping bag and pipe 2 to 3 tablespoons cream in a tall dollop onto 4 ice cream bowls or plates. The piping bag allows you to have more control but you can also do this using a spoon, if need be.
3. 3 Place the bowls in the freezer for 30 minutes to allow cream to firm up slightly.
4. 4 Blend sliced strawberries, remaining 2 tablespoons sugar, and lemon juice together until smooth and well combined. Pour into an airtight container and store in the refrigerator.
5. 5 Once sufficiently chilled, remove one bowl from the freezer at a time. Fill the cold potato ricer with 1 cup ice cream and squeeze it over the frozen cream. Depending on the consistency of your ice cream, you might find that you have to let it soften at room temperature for 5 minutes before you can properly extrude the "noodles." Repeat with the remaining bowls.
6. 6 Top each sundae with about a 1/4 cup of strawberry sauce. Finish with a generous sprinkling of white chocolate shavings. Serve immediately. Chill your potato ricer. Make sure to put the potato ricer (or spaetzle press) in the freezer at least one hour before assembly. This prevents the ice cream from melting and maintains the shape of the noodles. Choose the right setting. Use the smallest setting on the ricer so that you get perfectly thin spaghetti shapes. Practice your technique. The trickiest part of making this sundae is getting the consistency of the ice cream right. It needs to be soft enough to squeeze through the ricer but not so soft that it doesn't hold its shape. Start with a test scoop to see if your ice cream needs to rest at room temperature for five minutes before you can start extruding. Use the best berries. This sundae uses a fresh strawberry sauce, so make sure to get the ripest strawberries you can for maximum flavor. Once made, keep the sauce as cold as possible so it doesn't melt the ice cream. Save some freezer space. If you want to save space in your freezer, pipe the whipped cream dollops onto a parchment-lined baking sheet. They can be peeled off of the parchment once frozen and then placed into chilled ice cream bowls.