19 August 2007
Day 8: Blueberry White Chocolate Tartufi
Blue balls... blue ice cream balls people, get your minds out of the gutter.
When it comes to ice cream, I generally like things straight up: in a bowl, with a spoon. Don’t try to get all fancy with bombes and baked Alaskas or fancy molds. I don’t even particularly like ice cream cake, I’d rather just have one or the other (and the idea of ice cream + frosting scares me). So tartufi- those Italian truffles of ice cream balls covered in chocolate, I was never enthusiastic about them. Or that’s what I thought, until I suddenly envisioned ones made of real blueberry ice cream and covered in white chocolate. I’m a sucker for colorful foods, and this was a beauty I knew I wanted to make.
Inspired, I set to work with a pint of fresh berries. The blueberry ice cream, a flavor I never would have made otherwise, was delicious and full of flavor. While I’m not usually a big fan of white chocolate, I think it’s great when frozen solid and I loved it here, crunchy-cold and then creamy as it melts on your tongue. Do make sure to use good quality white chocolate, not just because you always should, but because some cheaper white chocolates don't melt properly, and you'll get a big gooopy mass. The tartufi were as delicious as they were colorful, if you ever had “Magic Shell” when you were a kid, this is very much reminiscent.
A few things I learned:
For the blueberry ice cream, I thought I’d puréed all the skins away, but obviously I hadn’t, so it’s worth it to press the mixture through a sieve before churning it.
For the tartufi, the instructions I had said to roll the ice cream balls in the sauce to coat them. Anyone who can roll ice cream balls in chocolate sauce and not make a really giant mess is a genius. Seriously, I made sure mine were frozen completely round and solid a day ahead of time, but still my fourth ice cream ball leaked, the chocolate sauce seized, it wasn’t pretty. I found it much easier to put the ice cream on a rack and pour the sauce over it. In fact, if I did this again, I’d skip the tartufi forming and just put the ice cream in bowls and pour the melted white chocolate on top. Then again, those little ice cream balls were pretty cute, and a fun thing to have on a hot summer day.
Blueberry Ice Cream
A great easy ice cream full of fresh blueberry flavor. Adapted from Gourmet.
2 cups blueberries, picked over
3/4 cup sugar
1 cup milk
1 1/2 cups heavy cream
2 tbl creme de cassis, optional
1. In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing the berries with the back of a spoon. Simmer for about 5-10 minutes, so that the berries have burst and the mixture is slightly thickened.
2. In a blender, purée the blueberries with the milk until very smooth. Add the cream and pulse to mix. Optional: Press the mixture through a sieve into a bowl, discarding any blueberry fibers. Add the creme de cassis, if using.
3. Chill the mixture thoroughly in the refrigerator, at least 3 hours or overnight. Churn in your ice cream machine according to the manufacturer’s directions.
Blueberry-White Chocolate Tartufi
Prepare two parchment-lined baking sheets or large plates. Soften the blueberry ice cream and form it into balls, making sure there aren’t any jagged edges, use your hands if necessary. Place the balls on one baking sheet, freeze until completely firm. Finely chop 12 oz of good quality white chocolate and place in a bowl. Heat 1/2 cup cream to boiling, then pour over the white chocolate, stir until melted and combined. Working in batches, place an ice cream ball on a rack and pour some of the white chocolate over top, then place on the second prepared baking sheet. Refreeze until serving.
I think these would be even cuter if you made tiny ice cream balls using a melon-scooper.
Don't want to form tarufi? Make blueberry-white chocolate chunk ice cream instead.