Serve immediately or return the fried ice cream to the freezer.Cook for about 10 seconds and then immediately lift it out of the oil and blot on a paper towel. Be sure the ice cream dunks all the way under the oil and is completely covered so that it cooks evenly. Use a large, flat slotted spoon or spider strainer to dip an ice cream ball into the hot oil.Heat until the oil reaches 375☏ maintain the oil temperature between 370☏ and 375☏ throughout cooking. Use a candy thermometer to monitor the temperature of the oil. When you are ready to fry the ice cream, fill a deep skillet or Dutch oven with 4-5 inches of cooking oil, such as vegetable oil or canola oil.Leave the prepared ice cream in the freezer for at least 3 more hours, longer if desired.Then, repeat step 5 to coat all of the balls in a second layer of frothy egg whites and cereal. Return the coated ball back to the freezer as quickly as possible. Immediately place the ice cream ball into the cereal mixture and toss it until well coated. Taking one ice cream ball from the freezer at a time, dip the ice cream into the frothy egg whites and toss to coat.Transfer the crushed cereal to another shallow bowl and stir together with the cinnamon and granulated sugar.Place Corn Flakes in a gallon size ziptop bag, seal the bag, and roll with a rolling pin to crush the cereal into small pieces (you can crush them completely or leave them about “Rice Krispie” size.Meanwhile, place four egg whites into a shallow bowl and whisk until frothy.Place on a quarter sheet pan lined with a sheet of parchment paper and immediately place in the freezer for the ice cream to re-solidify (30 minutes – 1 hour). Scoop ice cream into 8 – 1⁄2 cup round balls.You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. These step by step photos and instructions are here to help you visualize how to make this recipe. If desired, you can leave the cinnamon out of the mix. You’ll mix the crushed cornflakes with a bit of cinnamon and sugar for extra flavor. If your ice cream ball is too small, it will melt before the shell can fry.ĬORNFLAKES – This is the classic crispy coating on fried ice cream. You also want the ice cream balls large enough that they can withstand the 375☏ oil temperature for a few seconds. You want it as cold and solid as possible before putting it into the fryer. There are a few elements that work together to make the magic of frying ice cream possible – freeze the ice cream between each step so that it is never out of the freezer for too long. We go back and forth between classic vanilla and homemade Mexican chocolate ice cream. ICE CREAM – You can use any flavor of ice cream for this recipe. Ingredient Info and Substitution Suggestions Get all measurements, ingredients, and instructions in the printable version at the end of this post. With a few quick tips and 6 ingredients, you can easily make fried ice cream at home for all those times this cinnamon crunchy coated ice cream is calling your name. How is frying ice cream possible? Well, rolling the frozen ice cream balls in frothy egg whites followed by a coating of cornflakes works to insulate the ice cream from the heat of the oil. The warm and crispy coating surrounding the cold and creamy interior leaves you in awe with each bite. Ordering fried ice cream from our local Mexican restaurant has, and always will be, a must. Drain for a further 30 seconds, then serve with the caramel sauce.Sweet vanilla ice cream balls are rolled in a crispy crunchy cinnamon and cornflake coating then quickly dipped in hot oil to fry to golden brown perfection in this fried ice cream recipe! Why this recipe works Add the cream and simmer for a few minutes until smooth and thick.Ĥ. Heat the oil to 200C and fry the balls two at a time for about 30 seconds, until golden brown. Cook on medium heat for about five to 10 minutes until it forms a dark caramel. If you find it easier, you can wrap the crumbed balls in cling film while pressing on the cake to hold them together.Ģ. Roll the frozen balls in beaten egg followed by the breadcrumbs, then return to the freezer overnight.ģ. To make the caramel sauce, melt the butter and brown sugar together in a saucepan. Lay the sponge cake pieces to completely cover the balls of ice-cream in a single layer, using sponge crumbs to fill in any gaps. Return to the freezer for at least four hours, but preferably overnight. 1 bought sponge cake, sliced into ½ cm slicesġ. Scoop round balls of the ice-cream on to a lined tray and place in the freezer to firm overnight.
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