Deep Fried Ice Cream Recipe By Tasty Food

DEEP-FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Line a baking sheet with wax paper.
• Use a 1-tablespoon scoop to portion 12 ice cream balls onto the prepared baking sheet. Freeze for at least 4 hours, or overnight.
• Cut the biscuits in half, then roll out each half on a lightly floured surface into a thin round.
• Working quickly, add a frozen ice cream ball to the center of each dough round. Wrap the dough around the ice cream to seal tightly. Set on the baking sheet. Repeat with the remaining dough and ice cream.
• Freeze the biscuit balls for 1-2 hours, until firm.
• Heat the canola oil in a large pot over medium-high heat until it reaches 325°F (160°C).
• Working 4 at a time, add the biscuit balls to the hot oil and cook until golden brown and crunchy, 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain.
• Transfer the fried balls to the freezer for another hour, until firm.
• To serve, arrange the fried ice cream balls on a plate and top with chocolate syrup, whipped cream, and sprinkles.
• Enjoy!

DEEP FRIED ICE CREAM

Steps:

• Give the ice-cream scoops a perfect round.
• Put the 4 scoops in the deep freezer for 15 minutes.
• Give it an egg wash once you remove it from the deep freezer.
• Roll on the crushed corn flakes and give it a nice coating.
• Put it in the freezer for 20 minutes.
• Repeat the process twice.
• Heat the oil.
• Make sure it is burning hot.
• Deep fry the ice-cream quickly for 5-8 seconds.
• Make sure that the oil is very hot or the corn flakes won't get its colour.
• Now add little brandy or cognac and flambe it on the table.

DEEP FRIED ICE CREAM

Steps:

• Halve sponge cakes and scoop out center. Fill cavities with a half scoop ice cream. Close up cake, completely enclosing ice cream. Place in freezer.
• Melt jam in saucepan on medium heat. Season with cardamom and rum. Stir butter into apricot mixture. Keep warm to serve.
• Heat oil in deep fryer to 375 degrees F. Remove cakes from freezer and dip into coating batter. Fry for 10 seconds or until golden brown. Drain on paper towels. Serve on a heated platter, covered with apricot 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. Once it's completely covered return it to the freezer.
• 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.

TEMPURA FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
• Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
• Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
• Wrap frozen ice cream ball in pound cake so it's fully enclosed. Freeze for at least an hour, or until firm.
• Make tempura batter by mixing flour, egg, and water a little at a time.
• Heat oil to 400˚F (200˚C).
• Coat the wrapped ice cream in tempura batter.
• Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don't cook for too long or else the ice cream will melt.
• Remove excess oil by patting with a paper towel.
• Serve immediately with your toppings of choice.
• Nutrition Calories: 1322 Fat: 101 grams Carbs: 95 grams Fiber: 3 grams Sugars: 52 grams Protein: 10 grams
• Enjoy!

FRIED ICE CREAM

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.

FRIED ICE CREAM

Steps:

• Preheat oven to 400°. Unroll pastry onto an ungreased baking sheet. Mix sugar and cinnamon; sprinkle over pastry. Prick thoroughly with a fork. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. , Place crust in a large resealable plastic bag; crush to form coarse crumbs. Transfer to a shallow bowl. Using a 1/2-cup ice cream scoop, drop a scoop of ice cream into crumbs; roll quickly to coat and shape into a ball. Transfer to a waxed paper-lined baking sheet; place in freezer. Repeat 7 times; freeze until firm, 1-2 hours., To serve, heat oil to 375° in an electric skillet or deep-fat fryer. Fry ice cream balls until golden, 8-10 seconds. Drain on paper towels. Serve immediately in chilled dishes. Drizzle with honey.

NO-FRY FRIED ICE CREAM

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.

DELICIOUS DEEP FRIED ICE CREAM BALLS

Steps:

• The night before you want to make this, take the ice cream and scoop it into balls, making sure they are solid with no air pockets.
• Place them in a shallow pan, lined with wax paper, that you can put into the freezer.
• Freeze overnight or for at least 6 hours.
• Next, combine the crushed cornflakes, sugar and cinnamon in a large ziplock bag.
• Put the beaten eggs into a bowl.
• Take the ice cream balls and coat them as best you can with the cornflake mixture.
• Then dip the whole thing into the egg mixture and re-coat it with cornflakes, making sure the whole ball is well covered.
• Return to the freezer for at least 2 hours.
• When you are ready for the final step, use a good deep fryer, and heat it to a fairly high temperature.
• Remove one ice cream ball from the freezer and drop into the hot vegetable oil for about 30 seconds, or until it just begins to brown.
• Take it out of the oil and put in a bowl to serve.
• You can top it with your favourite ingredients like chocolate sauce, whipped cream or cherries--or all three!
• The shell should be cooked and crunchy, and the inside will still be frozen!