When I made the raspberry sauce from our family’s recent berry-picking expedition, I immediately thought of a childhood favorite: spaghetti ice. This was (and probably still is) a popular kind of sundae that I had eaten in Germany. Vanilla ice cream is passed through a press with little holes in it so that it comes out as soft-serve ‘spaghetti.’ Then it’s topped with raspberry sauce and grated white chocolate for the parmesan.
I tried to replicate this at home using a well-chilled potato ricer to shape the ice cream. It didn’t look quite as convincing as the ones from the ice cream parlors of my childhood but the skeptical looks on my kids’ faces vanished as soon as the spoons hit their lips.