Stonewall Kitchen, LLC

Saturday, December 13, 2008

Today is...Ice Cream and Violins Day!?

Today is Ice Cream and Violins Day! I admit some confusion here, and my research really did not uncover any reason as to why the two would go together. Maybe someone thought that it would be a great idea to celebrate the two as one "super" holiday. Kind of like the genius that figured out how nicely chocolate and peanut butter can be celebrated together!

So, cue the violins, here is how I am going to celebrate Ice Cream and Violins Day! Direct from

(image from, photo by: Pornchai Mittongtare)

Ice Cream Truffles!
Bon App├ętit June 2004

Yield: Makes 24

These adorable sweets are festive, fun — and so easy to make. Just be sure to freeze the scoops of ice cream overnight before dipping and coating them.


1/2 pint (about) vanilla ice cream
1/2 pint (about) coffee ice cream
1/2 pint (about) chocolate ice cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 tablespoons vegetable oil
2 cups sliced almonds, toasted
2 cups sweetened flaked coconut (about 5 ounces), lightly toasted
1 1/2 cups shelled natural pistachios, chopped


Line large rimmed baking sheet with waxed paper. Using 1 1/2-inch round ice cream scoop or round 1 tablespoon measuring spoon and working quickly, scoop out 8 round balls each of vanilla, coffee, and chocolate ice cream, placing ice cream on prepared baking sheet. Freeze ice cream overnight.

Combine chopped chocolate and vegetable oil in large metal bowl. Place bowl over saucepan of barely simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool chocolate until barely lukewarm.

Place almonds, coconut, and pistachios in 3 separate medium bowls. Line 3 pie dishes or plates with waxed paper. Working with 1 vanilla ice cream ball at a time and working quickly, drop into lukewarm melted chocolate. Using fork, turn to coat and lift out chocolate-coated ball. Drop ball off fork into bowl with almonds, using hands to turn to coat. Place truffle in 1 prepared pie dish. Repeat with remaining vanilla ice cream balls, melted chocolate, and almonds; place in freezer. Repeat same procedure, dropping coffee ice cream balls into melted chocolate, then coconut, and dropping chocolate ice cream balls into melted chocolate, then pistachios. Freeze all ice cream truffles until firm, about 2 hours, then cover and keep frozen. (Can be made 3 days ahead. Keep frozen.)

Place 1 almond-coated ice cream truffle, 1 coconut-coated truffle, and 1 pistachio-coated truffle on each of 8 plates and serve.

I think that the beauty of this recipe is that you could put your own creativity in creating these ice cream truffles and finish them in a variety of delicious ways!

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