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Fried Ice Cream
Great Recipe from Emeril Live
1 quart vanilla ice cream
1 cup crushed frosted cornflakes
1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs
2 large eggs
2 tablespoons 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 F. 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.
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