I was preparing for making this fried ice cream yesterday. It was the end of the meal that I prepared for Mama Bear's birthday, but it was the best part, so I'm going to start off with it first. I've only had deep fried ice cream twice. My first time was at a thai restaurant and it was amazing. The second time was at a Mexican restaurant and it was horrible. The difference was that the first place made it to order and the second place had pre-fried it and put it back in the freezer. The outside was super hard because it was frozen and you could taste the overused oil.
This recipe was adapted from Simply So Good. I've made just a few minor changes.
ingredients:
directions:
Make 5 ½-cup scoops of ice cream. Place on a pan or baking sheet lined with waxed paper and freeze for at least one hour.
Meanwhile, in a shallow bowl add crushed corn flakes, coconut and cinnamon. Stir together. Set aside. In another shallow bowl, beat egg and milk together, set aside.
Remove ice cream from the freezer and roll and press the corn flake mixture around the ice cream. Like packing a snowball. Then roll the ice cream ball into the egg mixture then back into the corn flake mixture. This will give you a thicker crust. Return to the freezer for at least one hour or until the ice cream is very hard.
Heat oil in a Dutch oven or heavy pot until the temperature reaches 365 degrees. Remove the ice cream balls from the freezer and carefully drop into the hot oil. Deep fry for only 10-20 seconds. Remove from the oil and place on a paper towel. Serve immediately.
Make 5 ½-cup scoops of ice cream. Place on a pan or baking sheet lined with waxed paper and freeze for at least one hour.
Meanwhile, in a shallow bowl add crushed corn flakes, coconut and cinnamon. Stir together. Set aside. In another shallow bowl, beat egg and milk together, set aside.
Remove ice cream from the freezer and roll and press the corn flake mixture around the ice cream. Like packing a snowball. Then roll the ice cream ball into the egg mixture then back into the corn flake mixture. This will give you a thicker crust. Return to the freezer for at least one hour or until the ice cream is very hard.
Heat oil in a Dutch oven or heavy pot until the temperature reaches 365 degrees. Remove the ice cream balls from the freezer and carefully drop into the hot oil. Deep fry for only 10-20 seconds. Remove from the oil and place on a paper towel. Serve immediately.
Garnish ideas: honey, caramel sauce, or chocolate sauce; cocoa powder' strawberries (I used caramel sauce, strawberries, and cocoa powder)
Notes: It's super important that you allow time in-between scooping the ice-cream and coating it with the corn flake mixture because you'll just end up with a pile of mush. Another tip is to allow enough time for the coated ice cream balls to harden before frying so that it doesn't all just melt when you fry it. Lastly, the coating burns very quickly so make sure to remove the balls from the oil promptly.
Mmm, this looks delicious!
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