DEEP FRIED ICE CREAM
Deep Fried Ice Cream
- 1 Pint Vanilla Bean Ice Cream
- 2 1/2 cup Crushed Cornflakes (Not the Tony Tiger)
- 1 egg
- 1 TB Sugar
- 1/2 tsp Vanilla
- 1 tsp Cinnamon
- 1/4 tsp cayenne pepper
- Coconut oil, for frying
With an ice cream scoop, form 4 balls of ice cream.
Place on a plastic wrap lined baking sheet and cover with plastic wrap.
Freeze for at least 3 hours.
In a bowl, combine the cornflake crumbs (with coconut if you are using) with Cinnamon and Cayenne; toss together.
Spread the mixture in a shallow dish.
Dip the ice cream balls in the crumb mixture and freeze for 1 hour.
In a bowl, beat the egg, sugar and vanilla.
Dip the coated ice cream balls into the egg, then roll in the crumb mixture, coating completely.
Freeze for 1 more hour.
Repeat – Dip, Roll but this time freeze overnight, wrapped in a couple layers of plastic wrap to prevent burn.
Heat the oil in a large pot or fryer to 400 degrees F.
One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute.
Remove from the oil and place on paper towel to drain for 30 seconds, and then move to a dessert bowl.
Repeat with the remaining ice cream.
If serving with bananas foster, once cooked these can be stored in the freezer wrapped tightly in several layers of plastic wrap for up to 30 min.
Drizzle with chocolate sauce and/or whipped cream.
Drizzle with Caramel or Dulce De Leche sauce.
Top with cooled stewed fruit.
Serve with crushed or chunked pineapple.
Serve in combination with Bananas Foster. – This is my favorite I have the ice cream ready in the freezer, then while the oil is heating, I make bananas foster, then I place the bananas in the dish, keep the sauce warm, and quickly deep fry 1 at a time directly from the freezer and serve with the warm caramel sauce.