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#RECIPE FOR FRIED ICE CREAM FULL#

In a small bowl combine the white sugar and remaining cinnamon. Serve deep-fried ice cream immediately with Salted Butterscotch Sauce. Crush the corn flakes, sprinkle with cinnamon.One at a time, use a slotted spoon to lower the balls into the oil for 20-30 seconds, just until they’re golden brown.Pan fry the corn flake mixture over medium-low heat for 4-5 minutes until golden brown, stirring often. Add the crushed corn flakes and ground cinnamon to the skillet and stir to coat with the melted butter. Remove from heat, stir in Cointreau, transfer to a sauce jug and set aside. In a large skillet, heat the butter over medium heat until melted. Make Salted Butterscotch Sauce: combine butter, sugar, cream and salt in a saucepan and bring to the boil, stirring occasionally.Return to freezer until very hard, preferably overnight.Repeat the egg and breadcrumb mixture twice more, pressing and rolling the balls in your hands to firmly coat them and give a smooth shape, returning them to the freezer for at least an hour between coatings.Return to the plate and freeze until hard. Working one at a time, dip balls into egg mixture, then roll in breadcrumbs, pressing them on firmly.

#RECIPE FOR FRIED ICE CREAM FULL#

While the ice cream is freezing, combine the crushed corn flakes, crushed cookies, cinnamon, and granulated sugar in a large bowl. Ingredients 500ml 1 tub Rich Vanilla Bean Ice Cream 1/2 cup plain flour 4 cups coarse breadcrumbs 3 free range eggs 2 cup full cream milk 125ml Salted. Cover the pan tightly and freeze for an hour, until the ice cream scoops are firm. Place breadcrumbs in another shallow bowl. Using a large ice cream scoop (about 2/3- cup), portion 10 scoops of the ice cream and place into a 9×13 pan. What You’ll Need Alright, so obviously you’ll need ice cream, but what else is required here Just a few more things here are the fried-ice-cream-making necessities that you’ll need to round up: Ice Cream: I usually use vanilla ice cream, but you can switch it up if you like. Make cinnamon sugar by combining 1/4 cup of cane sugar and 1-2 tsp of cinnamon.

Lightly beat egg and milk together and place in a bowl. Using an ice cream scoop, scoop the vanilla ice cream into balls and place them in a lined muffin tin or on a lined cookie sheet and place in the freezer for 30 minutes to 1 hour.

Roll ice cream into 4 balls, place on a baking paper-lined plate and return to freezer until very hard. Ingredients 3 cups crushed Corn Flakes cereal 1/2 cup granulated sugar 1/2 cup butter 1 container (1.75 quart) vanilla ice cream 1 container (8 ounces).

Drain onto kitchen towel and serve immediately with the rum and raisin sauce. Do not leave unattended.) Remove the ice cream balls from the freezer right at the last minute, and carefully lower the balls into the oil and cook for around 15 seconds, until a rich golden-brown colour. When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Taste, season with salt and add a more rum if needed. If the caramel seizes up, set over a low heat and stir until it has dissolved back into a sauce. When it has turned an amber colour, remove from the heat and pour in the cream – it will splutter and bubble, so be careful. Do not stir, but carefully shake the pan every so often if it looks as though it is cooking unevenly. Set over a medium heat and leave until the sugar starts to dissolve. Stir until the sugar looks like very wet sand. Put the sugar in a medium saucepan with 100ml/3½fl oz water. Leave to infuse while you make the caramel. Bring to the boil, then immediately remove from the heat and add the lime zest. Place a deep frying pan with the sunflower oil. Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Follow the same process for all the ice cream scoops, place them onto a baking pan and freeze them for 2-3 hours. Return to the freezer again, this time for several hours or preferably overnight.

Repeat this step again, to make sure you get a thick crust with no risk of leakages. Then dip each ball into the egg and coconut cream mixture, then coat in the biscuit and coconut mixture again. Dip each ball into the biscuit and coconut mixture, patting it onto the ice cream. In a food processor, blend the biscuits to the texture of fine breadcrumbs then mix with the desiccated coconut. Place on the baking tray and freeze for at least an hour, preferably longer. Cover loosely with plastic wrap, and freeze until solid, about 1 hour. Use an ice cream scoop to make balls of ice cream, each about the same size as a golf ball. Step 1: Place scoops of ice cream on a tray or in a muffin tin. Place a small baking tray in the freezer for at least 20 minutes, until very cold.