DEEP FRIED ICE CREAM
Steps:
- Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.
- Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer.
- Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. Once it's completely covered return it to the freezer.
- In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately.
EL TORITO'S DEEP FRIED ICE CREAM
This stuff is so yummy. I used to have it all the time when I ate at El Torito. Unknown source
Provided by Lynnda Cloutier
Categories Ice Cream & Ices
Number Of Ingredients 13
Steps:
- 1. To make egg wash, beat eggs and add water. Set aside
- 2. To make cereal coating, mix corn lakes, sugar and cinnamon together and set aside.
- 3. To make deep fried ice cream, form ice cream into 2 oz. balls. Place on cookie sheet in freezer for 2 hours.
- 4. Remove ice cream from freezer and dip into egg wash, then in cereal, back into egg wash then back into cereal. Be sure ice cream is covered completely. Refreeze.
- 5. Remove ice cream balls from freezer and lower into a deep fryer and fry at 375 for 45 to 60 seconds, long enough to bring the inside to serving temperature. Top with rosette of whipped cream and a cherry. Makes 8 servings. El Torito Restaurant, 4221 Dolphin Striker Way, Newport Beach, Ca.
COPYCAT EL TORITO DEEP FRIED ICE CREAM
I love El Torito's Deep Fried Ice Cream. It's different than having a sundae or a banana split which is why I love it. Enjoy!
Provided by Iron Woman
Categories Frozen Desserts
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Form ice cream into 4 balls. Place in baking pan andfreeze solid, 2 hours or longer.
- Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other.
- shallow containers.
- Beat eggs with water.
- Roll each ice cream ball in cereal mixture and press.
- coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream.
- Freeze coated ice cream balls solid, 4 to 6 hours.
- Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
- Heat oil in wok or large deep−fryer. Place tortilla between 2 ladles or large spoons of different sizes(smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of.
- upper fan supported by handle of larger ladle.
- Deep−fry until crisp.
- Drain and sprinkle with cinnamon−sugar. Set aside.
- Deep−fry frozen coated ice cream balls 30 to 45 seconds.
- Place each fried tortilla in large−stemmed.
- glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla.
- Top with dollop of whipped cream and decorate with cherry.
DEEP-FRIED ICE CREAM RECIPE BY TASTY
These ice cream bombs are worth the wait! Delicious vanilla ice cream is wrapped inside canned biscuit dough, then deep fried to create a crunchy-on-the-outside, creamy-on-the-inside frozen treat. Don't forget the garnishes for extra decadence!
Provided by Matt Ciampa
Categories Bakery Goods
Time 6h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a baking sheet with wax paper.
- Use a 1-tablespoon scoop to portion 12 ice cream balls onto the prepared baking sheet. Freeze for at least 4 hours, or overnight.
- Cut the biscuits in half, then roll out each half on a lightly floured surface into a thin round.
- Working quickly, add a frozen ice cream ball to the center of each dough round. Wrap the dough around the ice cream to seal tightly. Set on the baking sheet. Repeat with the remaining dough and ice cream.
- Freeze the biscuit balls for 1-2 hours, until firm.
- Heat the canola oil in a large pot over medium-high heat until it reaches 325°F (160°C).
- Working 4 at a time, add the biscuit balls to the hot oil and cook until golden brown and crunchy, 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain.
- Transfer the fried balls to the freezer for another hour, until firm.
- To serve, arrange the fried ice cream balls on a plate and top with chocolate syrup, whipped cream, and sprinkles.
- Enjoy!
MEXICAN DEEP FRIED ICE CREAM
I always get the deep fried ice cream at our local restraunt, but Gordo won't share the recipe with me, but I think this one is better...but don't tell Gordo! I found this online I'm not sure where but I have the blurb from where it originated...appeared in the Milwaukee Journal Sentinel on Oct. 6, 1999. I do recommend that you do everything that's needed the day before according to the recipe.
Provided by bmxmama
Categories Frozen Desserts
Time P1DT40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Start this dish one day before serving it.
- To make ice cream balls, put cornflakes in shallow dish.
- Form about 12 ice cream balls with your hands, using 4 to 5 ounces of ice cream.
- Each ice cream ball should be about the size of a baseball.
- Roll balls in cornflakes until thoroughly coated.
- This will provide insulation from the heat. Insert 1 cinnamon stick into each ice cream ball, then place on cookie sheet.
- Cover tightly with plastic wrap and freeze overnight.
- Ice cream must be rock hard in order to prepare this dish.
- Open beer and let sit out overnight to become flat.
- On the second day, make batter.
- Mix flour and sugar in large bowl. In another bowl, combine egg yolks with 1/4 cup oil and 3 cups flattened beer.
- Mix well.
- In another bowl, beat egg whites until stiff peaks form.
- This is best to do in copper bowl.
- Combine beer and flour mixtures; mix until thick dough is formed.
- Fold in egg whites.
- Batter should be thick, but if it is elastic dribble more flat beer into it and mix until desired consistency is achieved.
- If batter is too thin, it won't stay on the ice cream ball.
- Batter is good for three days, but may separate.
- If it separates prior to use, whisk to desired consistency.
- To prepare, put 6 inches of oil in deep fry pan or large pot and heat to 375 degrees. Gently coat ice cream ball with batter, being careful not to pull cinnamon stick out of ball.
- When balls are coated, gently drop into oil, one at a time, being careful not to let balls stick to sides of pan or frying basket. Submerge balls completely by holding onto cinnamon stick.
- Balls are done when golden brown, about 1 to 11/2 minutes.
- As ice cream balls are fried, set each aside to drain on multiple thickness of paper towels until all are done.
- Before serving, pour honey over top of each ball, then sprinkle with cinnamon sugar and pipe whipped cream around the base.
- Serve immediately with tortilla chips.
- Makes 12 servings.
Nutrition Facts : Calories 738.6, Fat 29.2, SaturatedFat 14.6, Cholesterol 224.2, Sodium 252.1, Carbohydrate 99.7, Fiber 3, Sugar 45.5, Protein 17.3
DEEP-FRIED ICE CREAM
O.K. so this is definitely not diet food. But it is way good. I had this in college at a wonderful Mexican restaurant. You can make up the ice cream balls up to 2 days in advance if stored in an airtight container. This is very easily made into a half batch.
Provided by startnover
Categories Frozen Desserts
Time 1h
Yield 1 batch
Number Of Ingredients 7
Steps:
- Form ice cream into balls about the size of a baseball. You will need to put each one in the freezer as you make them.
- Roll each in corn flakes then roll in eggs, then once more in flakes to completely coat.
- Immediately put back in freezer to harden.
- Heat enough oil to cover the ice cream as it cooks.
- When oil is hot dip ice cream in for 15 seconds or just till lightly browned.
- Drain on paper towel and sprinkle with cinnamon, put a dollop of cream on top, and drizzle with honey.
Nutrition Facts : Calories 3361.2, Fat 152.7, SaturatedFat 91.5, Cholesterol 927.8, Sodium 1554.7, Carbohydrate 455.5, Fiber 10.5, Sugar 379.2, Protein 57.7
DEEP FRIED ICE CREAM
It was passed on to me by my friend, Sanjay Prakash who is a genius chef himself! It is as special as its name, very unique, very tasty!
Provided by Charishma_Ramchanda
Categories Frozen Desserts
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Give the ice-cream scoops a perfect round.
- Put the 4 scoops in the deep freezer for 15 minutes.
- Give it an egg wash once you remove it from the deep freezer.
- Roll on the crushed corn flakes and give it a nice coating.
- Put it in the freezer for 20 minutes.
- Repeat the process twice.
- Heat the oil.
- Make sure it is burning hot.
- Deep fry the ice-cream quickly for 5-8 seconds.
- Make sure that the oil is very hot or the corn flakes won't get its colour.
- Now add little brandy or cognac and flambe it on the table.
Nutrition Facts : Calories 435, Fat 19.4, SaturatedFat 10.6, Cholesterol 244.1, Sodium 357.4, Carbohydrate 53.3, Fiber 1.6, Sugar 30.8, Protein 12.6
DEEP-FRIED ICE CREAM (EL TORITO'S)
My friend made these and they were Amazing! I am going to try them soon, but I can only say I have tasted the one's made from this recipe and I loved them. This recipe is from a book titled "Top Secret Recipes".
Provided by Dona Mullins @Bigbird420
Categories Ice Cream & Ices
Number Of Ingredients 11
Steps:
- Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer.
- Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.
- Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.
- Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
- Heat oil in wok or large deep?fryer. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep?fry until crisp. Drain and sprinkle with cinnamon?sugar. Set aside.
- Deep?fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large?stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.
DEEP FRIED ICE CREAM
Another treat fo Cinco de Mayo! Make the ice cream balls the night before and they will be ready to go when you need them.
Provided by Miss Erin C.
Categories Frozen Desserts
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.
- Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer.
- Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball.
- This works best if you turn 1 piece of the bread so that it is not directly over the other, so that you have 8 corners, like a star.
- Once it's completely covered return it to the freezer.
- If some ice cream melts through the edge, just wipe it off.
- In a medium saucepan, heat 3 inches of canola oil to 365 degrees F.
- Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides.
- Remove from oil and briefly drain on paper towels.
- Stir together the sugar and cinnamon.
- Coat fried ice cream in the cinnamon sugar mixture.
- Serve immediately.
- I like it drizzled with caramel or chocolate fudge sauce.
Nutrition Facts : Calories 384.6, Fat 8.1, SaturatedFat 3.9, Cholesterol 21.1, Sodium 606.1, Carbohydrate 70.8, Fiber 2.8, Sugar 30.4, Protein 8.1
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