Fried Ice Cream Recipe - Cooking Index
Fried Ice Cream Recipe - Cooking Index
| 1 | Vanilla ice cream | |
| 1 cup | 62g / 2.2oz | Crushed frosted cornflakes |
| 1 cup | 93g / 3.3oz | Sweetened coconut flakes |
| = (or 1 cup chopped walnuts, or | ||
| One cup cookie crumbs) | ||
| 2 | Eggs (large) | |
| 2 tablespoons | 30ml | Sugar |
| Vegetable oil - for frying | ||
| Hot chocolate sauce - (optional) | ||
| Whipped cream - (optional) |
With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.
Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
Heat the oil in a large pot or fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.
This recipe yields 4 to 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E26) - from the TV FOOD - NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.