I didn't take any pictures, but I think that, because of a case of impatience, the fried ice cream only turned out OKAY.
But here's the recipe, given to me verbally by a friend of the family who once cooked in a Mexican restaurant:
Deep-fried ice cream
- Crush some cornflakes into a bowl, crushed well but not too fine.
- Roll scoops of ice cream (whatever flavor) in the corn flakes until well-coated.
- Freeze the ice cream for several hours, until very firm again.
- Heat vegetable oil in a deep-fryer until VERY hot, exceeding 350 degrees.
- Dip ice cream balls, one by one, into the oil for no longer than a second!
- Arrange each ice cream ball in the center of a plate and drizzle with honey and chocolate syrup, then add a dollop of whipped cream and fresh strawberries, if desired.
- May be eaten immediately (warm) or returned to freezer before adding honey to prepare later.
3 comments:
So you said they turned out okay but you didn't elaborate on the ice-cream making process. Can you explain more on the final product?
Well, I didn't use a deep-fryer because I didn't want to waste so much oil. I just used a pan, and I don't think the oil got hot enough.
SO, the corn flakes didn't really get fried well. It ended up tasting mostly just like ice cream with a cruncy exterior.
Also, I don't think I crushed the corn flakes well enough, because you could TELL there were little pieces of crunchy stuff on the ice cream. From what I remember from Mexican restaurants, usually you can't distinguish individual flakes.
SO, if I did it again, I'd use a deep-fryer, and I would crush the corn flakes to be more fine.
Let me know when you do it again.
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