Nutty Hot Babes Gelato Sundae Recipes

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NUTTY HOT BABES GELATO SUNDAE



Nutty Hot Babes Gelato Sundae image

A collaborative effort by the Babes in Zaarland 'Zaar World Tour team, using our very favorite Italian dessert flavors, espresso, mascarpone, cinnamon, nuts, liqueurs, and of course, chocolate. This is proof that too many cooks don't spoil the dish, as long as all those cooks have a sweet tooth for Italian desserts!

Provided by EmmyDuckie

Categories     Frozen Desserts

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

5 cups whole milk
1/4 cup instant espresso powder
1 tablespoon vanilla extract
1 1/2 ounces Amaretto
1 1/2 cups sugar
1/2 cup mascarpone cheese
1 teaspoon ground cinnamon
1 -2 tablespoon heavy cream
2 tablespoons sugar (to taste)
12 ounces dark chocolate
1 (8 ounce) jar nutella, warmed
1/2 cup shelled pistachios

Steps:

  • Combine milk, espresso powder, and sugar in a large saucepan.
  • Heat just enough to dissolve the sugar and espresso powder.
  • Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.
  • combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.
  • Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage.
  • Melt chocolate in a double boiler, over a slow simmer.
  • Use as low a heat as you can to avoid taking the chocolate out of temper.
  • Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer.
  • Refrigerate until ready to use.
  • When ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.
  • Freeze gelato in ice cream maker to manufacturers instructions.
  • Make sure it is very cold going in, so the texture will be dense and creamy.
  • Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches.
  • Warm nutella in a double boiler, until it has the consistency of hot fudge.
  • To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.

Nutrition Facts : Calories 903.1, Fat 53.2, SaturatedFat 25.3, Cholesterol 23.8, Sodium 154.5, Carbohydrate 108.7, Fiber 12.7, Sugar 87.2, Protein 18.6

ITALIAN HOT FUDGE SUNDAE



Italian Hot Fudge Sundae image

Provided by Giada De Laurentiis

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

1 2/3 cups whipping cream
1/3 cup freshly brewed espresso
12 ounces semisweet chocolate chips
3 tablespoons powdered sugar
1 teaspoon almond extract
1 quart vanilla ice cream or gelato
1/2 cup slivered almonds, toasted and coarsely chopped

Steps:

  • Bring 2/3 cup of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth.
  • Beat the remaining 1 cup of cream, adding powdered sugar 1 tablespoon at a time, and almond extract in a large bowl until soft peaks form. Scoop the ice cream into bowls. Top with the warm fudge sauce, whipped sweetened cream, and nuts.

HOT APPLE SUNDAE



Hot Apple Sundae image

This is one of my family's favorite apple desserts. I've had this recipe for years, but can't remember where I found it.

Provided by Dreamgoddess

Categories     Frozen Desserts

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 apples, cut in 1/4 inch slices
2 tablespoons light brown sugar
2 tablespoons butter
1 teaspoon lemon juice
vanilla ice cream
1/3 cup nuts (your choice)

Steps:

  • Cook apples in butter, sugar and lemon juice until tender.
  • Spoon apples and syrup in dessert dishes.
  • Top with ice cream and nuts.

Nutrition Facts : Calories 180.9, Fat 11.7, SaturatedFat 4.5, Cholesterol 15.3, Sodium 120.6, Carbohydrate 19.2, Fiber 2.7, Sugar 14.4, Protein 2.2

TRADITIONAL SICILIAN CANNOLI



Traditional Sicilian Cannoli image

Make and share this Traditional Sicilian Cannoli recipe from Food.com.

Provided by InMemoryofBrats

Categories     Dessert

Time 4h

Yield 16 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter
3/4 cup marsala
egg white, for sealing
oil (for frying)
5 cups ricotta cheese
1 1/4 cups confectioners' sugar
1 orange rind, grated/zest
mini chocolate chip

Steps:

  • SHELLS: In a mixing bowl, combine flour, sugar, and salt.
  • Add butter and marsala.
  • Knead dough on lightly floured surface until well mixed.
  • Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
  • Roll out dough very thin.
  • Cut dough into rounds using a 4 inch cookie cutter.
  • Roll each round again until very thin.
  • Roll each round around a cannoli tube, tightly, and seal with egg white.
  • Fry in hot oil, turning, until golden.
  • Drain on paper towels and let cool.
  • Gently twist cannoli tube to remove shell.
  • Cool COMPLETELY.
  • FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
  • Keep covered in the refrigerator until your shells are cooled and ready to fill.
  • Fill pastry bag with filling.
  • Use a plain or open star tip.
  • Insert tip to center of shell and fill to one end and then repeat this step on the other end.
  • Dust with confectioners' sugar.

Nutrition Facts : Calories 282.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 43, Sodium 87.6, Carbohydrate 24.4, Fiber 0.4, Sugar 10.7, Protein 10.1

ITALIAN GELATO SUNDAES WITH NUTELLA



Italian Gelato Sundaes with Nutella image

As a dessert, fior di latte refers to gelato made without egg yolks so that the pure flavor of the sweet cream can shine. If you have a gelateria in your neighborhood, get a couple of pints to go. If not, use vanilla ice cream and your imagination.

Provided by Ignacio Mattos

Yield 8 servings

Number Of Ingredients 3

2 pints fior di latte gelato
1 cup Nutella
Coarsely chopped toasted blanched hazelnuts, crumbled amaretti cookies (Italian macaroons) and/or wafer cookies (for serving)

Steps:

  • Place a scoop of gelato into each chilled bowl. Spoon a dollop of Nutella over each and top with another scoop or two of gelato. Top as desired.

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