CARAMEL FRIED ICE CREAM
Meet the Cook: For birthday parties or outdoor barbecues, this is a hit. At times, I substitute strawberry or Neapolitan for the vanilla ice cream...either works fine, too. My children used to love eating out at Mexican restaurants just so they could order fried ice cream for dessert. When I came upon this recipe, I copied it down quickly! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm. In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon. , Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm. , For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm. , Heat oil in an electric skillet or deep-fat fryer to 375°. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce.
Nutrition Facts :
SALTED CARAMEL ICE CREAM
Provided by Food Network
Categories dessert
Time 1h30m
Yield 5 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
- Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.
- Freeze in an ice cream machine according to manufacturer's directions.
- Heat the milk in a sauce pan over medium-low heat.
- Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
- Set a strainer over the smaller bowl and set aside.
- In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
- Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.
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.
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
HOT ICE CREAM BALLS
There is a great Chinese restaurant in my home town. Chinese is the predominant language spoken by its customers. This really adds to the atmosphere of believing that we are eating authentic Asian food. One of the specialities of the house is Hot Ice-cream Balls. I have a sneaky feeling that this is not a traditional recipe as I understand that Chinese cuisine does not offer a wide range of Chinese desserts. Anyway, I always without fail leave room in my tummy for Hot Ice-cream Balls. After patronising this restaurant for a considerable time, I plucked up enough courage one night toward the end of the evening, when only a few customers were left, to ask the waiter if I could have the recipe. No, to be honest, I begged for the recipe. :) After much to-do which involved remaining customers and a lot broken English, I managed to get this recipe. 90% of the recipe can be made way ahead of time but it only takes 3 seconds to cook the balls. It seems like a lot of mucking around but it really is worth the effort for the treat that is certain to please.
Provided by Chrissyo
Categories Frozen Desserts
Time P2DT30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- For success with this recipe, it is important when making these ice-cream balls to have everything as COLD as possible.
- Ice-cream MUST BE VERY HARD and should be a good quality full cream ice-cream.
- Put a scone (biscuit) tray into freezer before starting to make the ice-cream balls, so it too is very cold.
- ICE-CREAM BALLS: Remove ice-cream container from the freezer, scoop ice-cream into balls with an ice-cream scoop*, put onto prepared tray, return to freezer until hard.
- Then, working very quickly, coat one or two ice-cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with breadcrumbs.
- Place immediately on tray in freezer; repeat with remaining ice-cream balls.
- Freeze the crumbed ice-cream balls until very hard, then repeat"egg-and-breadcrumbing" to give them a firm well covered coating.
- They can now be left for several days until you wish to cook and serve them.
- Cooking Ice-cream Balls: To fry, place ice-cream balls, two at a time, into deep hot oil, fry for 30 seconds or until golden brown, place on absorbent paper.
- Serve immediately with Hot Caramel Sauce or Hot Chocolate Sauce or any of your favourite dessert sauces.
- CARAMEL SAUCE: Put butter and sugar into a pan, stir over heat until butter has melted, add combined remaining ingredients, stir over low heart until sugar dissolves, increase heat, bring to boil.
- Reduce heat, simmer 3 minutes, stirring constantly.
- Sauce can be made ahead of time and warm through.
- *TIP: Dip ice-cream scoop into a glass of water when scooping hard ice-cream into balls.
Nutrition Facts : Calories 413.1, Fat 22, SaturatedFat 13.4, Cholesterol 113.2, Sodium 159.7, Carbohydrate 49.2, Fiber 0.8, Sugar 45.1, Protein 5.8
CARAMEL FRIED ICE CREAM
Steps:
- Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm.
- In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon.
- Remove ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm.
- For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm.
- Heat oil in an electric skillet or deep-fat fryer to 375 degrees. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NO-FRY FRIED ICE CREAM
This ice cream has a crispy cinnamon coating just like the fried ice cream served at Mexican restaurants, but minus the oily mess. Make ahead of time and freeze until serving. -Tim White, Windsor, ON
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely., Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.
Nutrition Facts : Calories 216 calories, Fat 8g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
FRIED CARAMELIZED BANANAS WITH ICE CREAM
Steps:
- Make the Caramel
- Place a nonstick skillet over medium-high heat and add the brown sugar and butter. Allow both to melt and mix well using a heatproof silicone spatula.
- Fry the Bananas
- When the caramel is hot and bubbly, add the bananas, cut side down, along with the pecans. Allow the bananas to cook for about 3 minutes before turning them over. The cut side should have a deep golden brown color and a slightly crispy texture. (Depending on the ripeness of the banana, they may break. Don't worry about this; they will still be delicious.)
- Cook for another 2 minutes, using a spoon to drizzle the caramel sauce over the bananas to keep infusing them with caramel flavor.
- Serve
- Place the bananas on a serving dish or platter, top with scoops of ice cream, and drizzle the caramel sauce and nuts all over it.
- COOKING NOTES
- ADVANCE PREPARATION
- The bananas are best served just after they are made. They will lose their crispy caramelized texture as they sit but will still retain their flavor so long as they are not refrigerated.
- If you must make them in advance, the bananas can be held in a warm oven for a few hours.
CHINESE DEEP FRIED ICE CREAM WITH CARAMEL SAUCE
Make and share this Chinese Deep Fried Ice Cream With Caramel Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories Frozen Desserts
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make caramel sauce:.
- Combine cream, sugar, butter and vanilla extract in a saucepan.
- Cook stirring for 5 minutes until sugar dissolves.
- Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens.
- To make ice-cream:.
- Cut cake into 8 1cm slices.
- Lay 1 slice cake in your hand.
- Top with scoop of ice cream.
- Place second piece of cake over top of ice cream and using your hands mould cake to form a ball around ice cream.
- Transfer to a tray and place in freezer immediately. Repeat with all ice cream and cake.
- Allow balls to stand in freezer for at least 1 hour.
- Beat eggs in shallow bowl.
- Place breadcrumbs onto a plate.
- Working with one ball at a a time, roll in egg then coat with breadcrumbs and refreeze.
- Freeze for at least 2 more hours or overnight.
- Remove balls from freezer, stand 5 minutes.
- Pour oil into saucepan. Heat and it is ready when a piece of bread dropped in turns brown within 15 seconds.
- Lower 2 ice cream balls in at a time into the oil.
- Cook for 1 minute until golden and drain on paper towel.
- Serve immediately drizzled with caramel sauce.
Nutrition Facts : Calories 541.4, Fat 25.7, SaturatedFat 14.7, Cholesterol 174.7, Sodium 365.2, Carbohydrate 69.9, Fiber 1.5, Sugar 49.4, Protein 9.2
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