Copycat El Torito Deep Fried Ice Cream Food

COPYCAT EL TORITO DEEP FRIED ICE CREAM

Steps:

• Form ice cream into 4 balls. Place in baking pan andfreeze solid, 2 hours or longer.
• Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other.
• shallow containers.
• Beat eggs with water.
• Roll each ice cream ball in cereal mixture and press.
• coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream.
• Freeze coated ice cream balls solid, 4 to 6 hours.
• Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
• Heat oil in wok or large deep−fryer. Place tortilla between 2 ladles or large spoons of different sizes(smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of.
• upper fan supported by handle of larger ladle.
• Deep−fry until crisp.
• Drain and sprinkle with cinnamon−sugar. Set aside.
• Deep−fry frozen coated ice cream balls 30 to 45 seconds.
• Place each fried tortilla in large−stemmed.
• glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla.
• Top with dollop of whipped cream and decorate with cherry.

CINNAMON DEEP FRIED ICE CREAM

Steps:

• Mix the cinnamon and sugar together in a small bowl, and roll the ice cream in it. Then roll the ice cream into the crushed corn flakes. Place the ice cream ball back in the freezer to harden. To deep fry, heat the fryer to 375 degrees and drop the ice cream ball in for about 10 seconds. Remove and drain the ice cream ball and place on a dessert plate. Serve with whipped cream if desired.

CHINESE DEEP FRIED ICE CREAM WITH CARAMEL SAUCE

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.

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.
• This works best if you turn 1 piece of the bread so that it is not directly over the other, so that you have 8 corners, like a star.
• Once it's completely covered return it to the freezer.
• If some ice cream melts through the edge, just wipe it off.
• 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.
• I like it drizzled with caramel or chocolate fudge sauce.

DEEP-FRIED ICE CREAM

Steps:

• Form ice cream into balls about the size of a baseball. You will need to put each one in the freezer as you make them.
• Roll each in corn flakes then roll in eggs, then once more in flakes to completely coat.
• Immediately put back in freezer to harden.
• Heat enough oil to cover the ice cream as it cooks.
• When oil is hot dip ice cream in for 15 seconds or just till lightly browned.
• Drain on paper towel and sprinkle with cinnamon, put a dollop of cream on top, and drizzle with honey.

EL TORITO'S DEEP FRIED ICE CREAM

Steps:

• 1. To make egg wash, beat eggs and add water. Set aside
• 2. To make cereal coating, mix corn lakes, sugar and cinnamon together and set aside.
• 3. To make deep fried ice cream, form ice cream into 2 oz. balls. Place on cookie sheet in freezer for 2 hours.
• 4. Remove ice cream from freezer and dip into egg wash, then in cereal, back into egg wash then back into cereal. Be sure ice cream is covered completely. Refreeze.
• 5. Remove ice cream balls from freezer and lower into a deep fryer and fry at 375 for 45 to 60 seconds, long enough to bring the inside to serving temperature. Top with rosette of whipped cream and a cherry. Makes 8 servings. El Torito Restaurant, 4221 Dolphin Striker Way, Newport Beach, Ca.

DEEP-FRIED ICE CREAM (EL TORITO'S)

Steps:

• Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer.
• Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.
• Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.
• Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
• Heat oil in wok or large deep?fryer. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep?fry until crisp. Drain and sprinkle with cinnamon?sugar. Set aside.
• Deep?fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large?stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.

MEXICAN DEEP FRIED ICE CREAM

Steps:

• Start this dish one day before serving it.
• To make ice cream balls, put cornflakes in shallow dish.
• Form about 12 ice cream balls with your hands, using 4 to 5 ounces of ice cream.
• Each ice cream ball should be about the size of a baseball.
• Roll balls in cornflakes until thoroughly coated.
• This will provide insulation from the heat. Insert 1 cinnamon stick into each ice cream ball, then place on cookie sheet.
• Cover tightly with plastic wrap and freeze overnight.
• Ice cream must be rock hard in order to prepare this dish.
• Open beer and let sit out overnight to become flat.
• On the second day, make batter.
• Mix flour and sugar in large bowl. In another bowl, combine egg yolks with 1/4 cup oil and 3 cups flattened beer.
• Mix well.
• In another bowl, beat egg whites until stiff peaks form.
• This is best to do in copper bowl.
• Combine beer and flour mixtures; mix until thick dough is formed.
• Fold in egg whites.
• Batter should be thick, but if it is elastic dribble more flat beer into it and mix until desired consistency is achieved.
• If batter is too thin, it won't stay on the ice cream ball.
• Batter is good for three days, but may separate.
• If it separates prior to use, whisk to desired consistency.
• To prepare, put 6 inches of oil in deep fry pan or large pot and heat to 375 degrees. Gently coat ice cream ball with batter, being careful not to pull cinnamon stick out of ball.
• When balls are coated, gently drop into oil, one at a time, being careful not to let balls stick to sides of pan or frying basket. Submerge balls completely by holding onto cinnamon stick.
• Balls are done when golden brown, about 1 to 11/2 minutes.
• As ice cream balls are fried, set each aside to drain on multiple thickness of paper towels until all are done.
• Before serving, pour honey over top of each ball, then sprinkle with cinnamon sugar and pipe whipped cream around the base.
• Serve immediately with tortilla chips.
• Makes 12 servings.