Saturday, February 16, 2013

Easy "Fried" Ice Cream

I have always wanted to make fried Ice Cream.... I have had it before in Mexican Restaurants and it's sooooo good! But thinking about getting out my fryer and then freezing the ice cream scoops before hand and then frying them seemed like a lot of work and like it would end up being a big mess. I ran across this recipe here but I tweaked it a bit by adding brown sugar.... there was no sugar in the recipe and I thought it needed it. Also I cut back a bit on the butter, one whole cube just seemed like way too much! Next time I make this I'm going to quick fry a flour tortilla and sprinkle that with cinnamon sugar to set the fried Ice cream on. This is soooo delicious! I made normal size Ice cream scoops, and I got about 5 or 6 servings out of the cornflake mixture. ENJOY!

Easy 'Fried" Ice Cream
Prep Time: 10 minutes
Yield: 3-5 Servings
5 cups corn flakes cereal*
6 tablespoons butter
2 teaspoons ground cinnamon
2 Tablespoons brown sugar

Vanilla bean ice cream, firm enough to shape but just soft enough to scoop

Optional servings suggestions:
honey or caramel sauce
chocolate fudge sauce
cherries, fresh or Maraschino, for garnish
Whipped Cream

Pour cornflakes into a large Ziplog bag, seal bag and use a rolling pin to crush cornflakes. Melt butter in a non-stick 10-inch fry pan over medium heat. Once butter is melted, stir in crushed corn flakes,cinnamon and and brown sugar; increase heat slightly. Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes. Remove from heat, pour mixture in a shallow dish and allow to cool slightly. Use a fork to break mixture down if desired.

Remove ice cream from freezer, scoop out desired serving size (you should be able to get 3 baseball size ice cream balls, or more if you do a thinner coating or smaller size ice cream balls) and shape into a ball with clean hands (yeah, it will be seriously cold, like rolling a snowball without gloves so work quickly. If you don't care to have a uniform shape then you can simply just scoop out the ice cream and drop into toasted corn flake mixture without shaping), then immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating as desired. Serve immediately topped with optional toppings, or place in freezer in an airtight container (without toppings) and chill until serving.

*You could also replace some of the corn flakes with sweetened shredded coconut or finely chopped pecans.

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