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.
FRIED ICE CREAM RECIPE
Fried ice cream is a tasty dessert made with a scoop of ice cream that is frozen solid and then covered in a crispy coating before being flash-fried.
Provided by Kristina Vanni
Categories Dessert
Time 3h41m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Place six scoops of ice cream , about 3 inches in diameter, on a baking sheet. Freeze for at least 2 hours or until very firm.
- In a shallow bowl, combine the cornflake crumbs, coconut, and cinnamon.
- Roll the frozen ice cream balls in the crumb mixture. Place them back on the baking sheet and freeze again for at least 30 minutes. Reserve the remaining crumb mixture for the next steps.
- In a medium bowl, beat the egg whites and sugar until foamy.
- Dip the coated ice cream balls into the egg mixture, then roll again in the reserved crumb mixture, coating completely. Freeze again for 1 hour. Meanwhile, chill a medium bowl or plate in the refrigerator.
- When ready to fry, heat about 3-inches of oil in a medium heavy-duty saucepan to 375 F. Set the chilled plate next to the pan. Remove one ball of ice cream at a time from the freezer. Quickly dip into the hot oil until the coating turns crisp and brown, 8 to 10 seconds.
- Remove from the hot oil with a slotted spoon and place on the chilled plate. Repeat with the remaining ice cream balls. Serve immediately with a drizzle of sauce, if desired.
Nutrition Facts : Calories 567 kcal, Carbohydrate 49 g, Cholesterol 39 mg, Fiber 4 g, Protein 7 g, SaturatedFat 12 g, Sodium 194 mg, Sugar 35 g, Fat 39 g, UnsaturatedFat 0 g
CREMA FRITTI (FRIED CREAM) - LIDIA BASTIANICH
Based on a recipe from "Lidia's Italy," episode 202, "Rolling with Nonna Lisa." Lidia gave no quantities, so this is approximated from other sources.
Provided by DrGaellon
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together flour, sugar and salt.
- Heat milk to almost simmering. Whisking constantly, add flour-sugar mixture. Cook 5-6 minutes, until thick.
- Beat egg yolks and vanilla. Add hot pudding, 1/4 cup at a time, until egg yolks are hot to the touch. Pour egg yolk mixture into pot and whisk vigorously over heat 2-3 minutes. It should be quite thick; thicker than a typical pudding.
- Pour cream into ungreased quarter-sheet pan and spread out evenly. Cover with plastic wrap (press plastic down to touch the surface of the cream to prevent a skin from forming) and refrigerate until set and very cold, 3-4 hours or up to overnight.
- Dip a butter knife in hot water and run it along the inner rim of the pan to loosen the cream. Invert the pan onto your cutting board to release the cream. Trim edges if necessary and cut cream into diamond shapes.
- Place flour in a wide dish. In a second dish, beat eggs and a pinch of salt. Place breadcrumbs in a third dish. Dredge cream pieces in flour, then dip into egg, then into breadcrumbs.
- In a skillet, pour oil 1/4-1/2" deep. Heat oil until it almost shimmers. Fry pieces in hot oil until golden brown, turning once, about 3-5 minutes per side.
- Combine sugar and cinnamon in a bowl. Sprinkle fried cream with cinnamon sugar as they come out of the pan. Allow to cool slightly before serving. Serve plain or with jam, marmalade or chocolate sauce, if desired.
Nutrition Facts : Calories 210, Fat 6.1, SaturatedFat 2.6, Cholesterol 137.8, Sodium 133.8, Carbohydrate 31.4, Fiber 1, Sugar 17.5, Protein 7.2
FRIED ICE CREAM
Vanilla ice cream with a crunchy coating. Serve with whipped cream, honey, and cherries.
Provided by Jeri Zieman
Categories Desserts Frozen Dessert Recipes
Time 4h
Yield 8
Number Of Ingredients 5
Steps:
- Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
- In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
- In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 25 g, Cholesterol 29 mg, Fat 29.3 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 149.5 mg, Sugar 15.2 g
FRIED ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 1 large sundae, or 3 small sundaes
Number Of Ingredients 9
Steps:
- Melt the butter in a nonstick skillet over medium heat. Add the crushed cornflakes and toast until golden, about 5 minutes.
- Remove the skillet from the heat and stir in the sugar, cinnamon and salt. Allow to cool slightly.
- Scoop the ice cream into a bowl or bowls, and spoon over generous quantities of the fried cornflake crumbs. Top with some whipped cream, sprinkles and maraschino cherries.
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
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