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The secret to making perfect fried ice cream is to prepare
the ice cream balls ahead of time and freeze them at least
24 hours before frying.
FRIED ICE CREAM
MAKES 8 SERVINGS
1 qt. favorite vanilla ice cream
1 cup finely chopped nuts
3 cups finely crushed sugar-frosted cornflakes
or vanilla wafers
1 tsp. ground cinnamon
1
egg
7 cups vegetable oil
Favorite sundae sauce or topping
Whipped cream or whipped topping, optional
1. Place a shallow metal pan or baking sheet in freezer 15 minutes.
Set ice cream out to soften slightly.
2. Remove pan from freezer. Using a 4 oz. or
~/~-CUP
size ice cream
scoop and working quickly, form ice cream into balls. If necessary,
use hands to shape and make solid. Place nuts in a bowl and roll
ice cream balls in nuts to coat. Freeze ice cream balls 15 minutes.
3. In a medium bowl, stir together crushed cornflakes and cinnamon.
Break egg into another bowl, and beat well with a fork. Remove
balls from freezer and roll each in egg, then roll in crumb mixture
to thoroughly coat. Return balls to baking pan; cover and freeze
at least 24 hours.
4. Just before serving, pour oil into deep fryer. Set fryer temperature
to
375”F/19O”C. Prepare dessert plates or cups by drizzling each
with favorite sundae sauce. Top a wire cooling rack with paper
towels.
5. When oil reaches temperature, remove 3 ice cream balls from
freezer. With fryer basket in highest position, add 3 ice cream balls
to basket. Close lid, lower filled basket into oil and fry, about
30 seconds, until crisp and golden brown. Using a metal slotted
spoon, remove balls from basket to paper towel-topped rack,
then gently remove each to a dessert plate.
6. Return oil to temperature before repeating procedure with
next 3 ice cream balls, then with the final 2 ice cream balls.
If desired, serve with whipped cream or whipped topping.