Spaghettieis | Spaghetti-Style Dessert Made from Pressed Ice Cream

Place a potato ricer or spätzle press and four serving plates in the freezer. Keep the ice cream in the coldest part of the freezer; it needs to be firm for this dessert.

Remove the stems from the strawberries and blend them with the confectioners’ sugar and lemon juice until smooth. The sauce should be the consistency of tomato sauce and flow slowly off a spoon; if it seems watery, add a few more strawberries. Refrigerate until ready to use.

Whip the cold cream with the confectioners’ sugar until it forms soft peaks. Put a couple of tablespoons of cream in the center of each chilled plate and spread it lightly with the back of a spoon; this is the cushion beneath the ice cream strands.

Take the plates out one at a time. Fill the chilled press with firm ice cream and press it over the cream, piping the strands in a nest shape. Return each finished plate to the freezer immediately before moving to the next. If the strands come out broken, the ice cream is too firm; let it sit for 1 minute. If it comes out like paste, return the ice cream to the freezer.

Spoon the strawberry sauce over the center of the strands, leaving the ice cream white around the edges. Finely grate the white chocolate over the top and serve immediately.