Ice Cream Balls Food

HOT ICE CREAM BALLS

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.

ICE CREAM BALL FONDUE

Steps:

• Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and coffee without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
• Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.
• Raspberry Sauce: Puree the berries with the sugar in a blender. Strain out the seeds through a strainer and keep chilled until ready to serve.
• Using a small ice cream scoop, scoop out balls of ice cream and place them on a sheet pan in the freezer. One at a time, roll 1 flavor in the biscotti crumbs and the other flavor in the chopped almonds then return them to the freezer. Keep them in an airtight container until ready to serve, up to 2 days. Place the sauces in bowls or individual fondue pots if you have them and warm the chocolate fudge and caramel. Serve the sauces with the coated ice cream balls and some forks for dipping. Satin Chocolate Sauce: Yield: 3 cups Preparation time: 15 minutes Cooking time: 10 minutes
• Caramel Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 10 to 15 minutes
• Raspberry Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 0 minutes

PENUCHE CARAMEL ICE CREAM BALLS

Steps:

• Using a large ice cream scoop, scoop a heaping ball of dolce de leche. Before releasing the ice cream from the ice cream scoop, shove 1 mini peanut butter cup into the center of the ice cream ball. With a spoon push the ice cream over to cover the peanut butter cup. Repeat 3 more times. Roll the stuffed ice cream balls in the crushed up cookie crumbs and then transfer to the freezer for 15 to 20 minutes to firm up a bit. To serve, place an ice cream ball in a dessert bowl and pour both chocolate and caramel sauce over the top.

AMARETTI ICE CREAM BALLS

Steps:

• Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered. Place the balls into a serving dish and top with chocolate sauce and whipped cream.

MOCHI ICE CREAM

Steps:

• Line a small baking sheet or an egg carton with plastic wrap. Scoop the ice cream into 8 tight round balls using a 1-ounce cookie scoop (about 2 packed tablespoons each). Freeze on the prepared pan or in the egg carton cups until solid, at least 4 hours or overnight.
• Place a large piece of parchment paper on a work surface. Using a fine-mesh sieve, dust the parchment generously with cornstarch. (Use more cornstarch than you think you need - the dough will be very sticky.) In a large bowl, whisk the rice flour, sugar, water and food coloring until smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring and folding with a rubber spatula, until a stiff tacky dough forms, 5 to 7 minutes. (It's OK if it looks lumpy at first; it will smooth out.) The dough should be very thick and feel slightly tough and rubbery.
• Transfer the dough to the parchment and dust the top generously with cornstarch. Place another piece of parchment over the dough and carefully press into a thin disk. Let the dough cool to room temperature, about 1 hour.
• Roll out the dough into a large round or oval, about 1/4 inch thick. Using a 4- to 4 1/2-inch fluted or plain round cookie cutter, cut out as many rounds as possible. Gather the scraps to cut out more rounds, dusting with more cornstarch as needed (you should have at least 8 rounds). Dust a plate with cornstarch; make sure the dough rounds are dusted with cornstarch, then stack them on the plate and cover with plastic wrap. Refrigerate at least 30 minutes.
• Assemble the mochi: Use plastic gloves if you have them. Line a small baking sheet or a 9-by-13-inch baking dish with parchment paper, dust generously with cornstarch and place in the freezer. Fill a small dish with cool water. Working with one dough round at a time, gently brush off any excess cornstarch and place the round flat in your hand. Working quickly, place a scoop of ice cream into the center of the dough. Gently pull up the edges of the dough to enclose the ice cream, using a small dab of water if the seams aren't sticking. Gently stretch, twist and pinch the dough together at the seams to secure. Immediately place the mochi seam-side down in the cold pan in the freezer. Repeat with the remaining dough rounds and ice cream balls. Cover the mochi with plastic wrap and freeze until firm, 1 to 2 hours. Let soften for a few minutes before eating.

POUND CAKE ICE CREAM BALLS

Steps:

• Roll four 3/4-inch-thick slices pound cake with a rolling pin until about 1/4 inch thick. Place a small scoop of strawberry ice cream in the center of each. Working quickly, wrap and shape the cake around the ice cream to make 4 balls. Freeze until firm, 2 to 4 hours. Grill the ice cream balls over medium-high heat, turning, until marked on at least two sides, 10 to 30 seconds. Serve with whipped cream and chocolate sauce.

ICE CREAM BALLS

Steps:

• Mix graham cracker crumbs, peanut butter, sugar & cinnamon.
• Make balls out of the ice cream and roll in dry mixture.
• Freeze.
• Serve with caramel topping.
• -To make the balls: Cut a square 1/2 gallon of ice cream into 4 equal slices. Then cut each slice into quarters. Mold into a ball with your hands and by rolling it in the dry mixture. Only work with 1-2 "slices" at a time or the rest will melt too much while sitting out. It will also melt quicker if you take too much time to form the balls.

ICE CREAM BALLS

Steps:

• In a shallow bowl, combine cereal, sugar and butter. Add nuts. Shape ice cream into 1-in. balls; roll in cereal mixture until well coated. , Freeze for at least 1 hour. If desired, serve with fudge or caramel ice cream topping and cherries.

CHOCOLATE COVERED ICE-CREAM BALLS

Steps:

• Sprinkle gelatine over water in a small bowl.
• Place bowl over a container of hot water until the gelatine is dissolved, then cool.
• Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.
• Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.
• Before making these ball put an oven tray into freezer to become very cold.
• Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.
• Place tray with balls, back into the freezer and freeze until firm.
• Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.
• Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.
• Remove from heat and allow to cool slightly.
• Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.
• Put chocolate covered balls on to a cold tray and return to freezer until firm.

COCONUT ICE CREAM BALLS

Steps:

• Cut a 12x24 inch sheet of aluminum foil and place it on a flat surface. Mix the coconut and crushed graham crackers together on the foil until well blended. Use an ice cream scoop to scoop out 6 baseball-sized amounts of ice cream. Use your hands to form into balls, and roll in the coconut mixture. Wrap each ice cream ball in aluminum foil, and freeze at least 1 hour.
• Meanwhile, beat the whipping cream until soft peaks form. To serve, place 1/2 cup strawberries on 6 plates. Remove foil from the ice cream balls and place one on each plate. Top with caramel sauce and whipped cream.

ICE CREAM BALLS WITH PECANS AND CARAMEL SAUCE

Steps:

• Make ice cream balls with an ice cream scoop. Roll the ice cream balls in the chopped nuts, then place them in glass dishes. Spoon caramel or chocolate sauce over the ice cream and serve topped with fresh whipped cream and a cherry if you like. Enjoy!

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!