Sunday, May 13, 2012
Fried Ice Cream
Let me just start by saying, this recipe is NOT for those looking for a light, fit treat! The name pretty much sums it up. BUT if you are willing or able to spare the calories, this is to die for! We found this recipe on Food Network quite a few years ago and LOVED it! We pulled it back out for a special Mother's Day treat and liked it even more than we remembered!
Fried Ice Cream
(4-8 servings, depending how big you make the ice cream balls)
1 quart vanilla ice cream (we used Haagen Daz)
1 cup crushed corn flakes
1 cup sweetened coconut, or 1 cup chopped nuts, or 1 cup cookie crumbs, or any combination (we used equal parts of pecans and vanilla wafers)
2 T sugar
vegetable oil, for frying
hot fudge or caramel (we used this recipe) It is really Buttermilk Syrup, but if you cook it a little longer is makes delicious caramel sauce for ice cream!
fresh berries (optional)
With an ice cream scoop, form 4 to 8 ice cream balls and place on a wax paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
In a bowl, combine cornflake crumbs with either cookies crumbs, nuts or coconut (or whatever combo you are using). Spread the mixture in a shallow dish. Roll the ice cream balls in the mixture until they are coated and freeze for 30 more minutes.
In another bowl, beat together the eggs and sugar. Dip the coated ice cream balls in to the egg mixture and then roll them, one more time, in the cornflake mixture until completely coated. Freeze for one more hour.
When the ice cream balls are super hard, heat enough oil to cover a ball in a large pot or in a fryer to 400 degrees. When the oil is up to temperature, lower the balls, one at a time into the oil and fry until golden brown (about 30 seconds to one minute). Remove from the oil and serve immediately. Top with Hot fudge or caramel and whipped cream and fresh berries.