Directions
-
Scoop and Freeze: Start by scooping out the vanilla ice cream into balls, generally about 2 inches in size. This will form the delectable center of your fried ice cream. Place each ball onto a baking tray lined with parchment paper. Pop the tray into the freezer and freeze the ice cream balls until solid, which usually takes about 1-2 hours. This step is crucial; the more solid the ice cream, the better your end result will be.
-
Prepare the Coating: While waiting for the ice cream to solidify, take a bowl and mix together the crushed cornflakes with the ground cinnamon. The cinnamon adds a warm spice that beautifully complements the vanilla ice cream.
-
Egg Wash: In another bowl, crack the two large eggs and whisk them together until fully blended. This egg wash will act as the glue for our crunchy coating.
-
Coat the Ice Cream: Once the ice cream balls are very firm, it’s time for the fun part—coating! Roll each frozen ice cream ball in the all-purpose flour first, ensuring it’s completely covered. Next, dip it into the whisked eggs for an even layer, followed by rolling it in the cornflake mixture until it is thoroughly coated. This tremendous layering will create that remarkable crunchy texture.
-
Heat Up the Oil: In a deep fryer or a large pot, heat the vegetable oil to 375°F (190°C). It is essential to reach this temperature, as it ensures a quick fry that maintains the ice cream within.
-
Frying: Carefully place the coated ice cream balls into the hot oil. Fry them for 10-15 seconds—just enough time for the exterior to turn golden brown without having the ice cream melt inside.
-
Drain and Serve: Once fried, immediately remove them using a slotted spoon and let any excess oil drain off by placing them on paper towels. Serve your fried ice cream immediately. You can top it with chocolate syrup, whipped cream, or your favorite fruits for an even more tremendous presentation!
Continue reading on the next page 👇👇