12/9/2023 0 Comments Recipe for fried ice creamDrain onto kitchen towel and serve immediately with the rum and raisin sauce. Do not leave unattended.) Remove the ice cream balls from the freezer right at the last minute, and carefully lower the balls into the oil and cook for around 15 seconds, until a rich golden-brown colour. Ingredients 1 carton of vanilla ice-cream 3 cups crushed corn flakes 1 1/2 cups crushed graham crackers 3 teaspoons ground cinnamon 3 tablespoons brown. When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Taste, season with salt and add a more rum if needed. If the caramel seizes up, set over a low heat and stir until it has dissolved back into a sauce. When it has turned an amber colour, remove from the heat and pour in the cream – it will splutter and bubble, so be careful. Do not stir, but carefully shake the pan every so often if it looks as though it is cooking unevenly. Set over a medium heat and leave until the sugar starts to dissolve. Stir until the sugar looks like very wet sand. Put the sugar in a medium saucepan with 100ml/3½fl oz water. Leave to infuse while you make the caramel. Bring to the boil, then immediately remove from the heat and add the lime zest. Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Return to the freezer again, this time for several hours or preferably overnight. Repeat this step again, to make sure you get a thick crust with no risk of leakages. Then dip each ball into the egg and coconut cream mixture, then coat in the biscuit and coconut mixture again. Dip each ball into the biscuit and coconut mixture, patting it onto the ice cream. In a food processor, blend the biscuits to the texture of fine breadcrumbs then mix with the desiccated coconut. Place on the baking tray and freeze for at least an hour, preferably longer. Use an ice cream scoop to make balls of ice cream, each about the same size as a golf ball. Tip: Use another favorite rice or corn-based cereal for the coating to change up the flavor.Place a small baking tray in the freezer for at least 20 minutes, until very cold. Tip: Already coated ice cream rounds can be stored, wrapped in plastic, in the freezer for up to 3 days and still remain crunchy! Step 5 To serve: Serve immediately with whipped cream, chocolate syrup, and cherries, if you like.Step 4 Remove the ice cream from the freezer and remove the plastic wrap. Roll the balls in the cereal until well coated, pressing gently to adhere.Remove to a shallow bowl and toss with the sugar. Add the crushed cereal and toast until deeply golden and fragrant. Step 3 In a medium skillet, melt the butter over medium heat.Place the wrapped ice cream on a sheet tray. Step 2 Scoop the ice cream onto each sheet to form 6 (2 ½-inch) mounds, 1 ⅓ cups each. Wrap each round in a sheet of plastic wrap, pressing to form a round shape with a flat bottom (if the ice cream starts to soften too quickly, place the rounds in the freezer as you scoop).Step 1 Cut 6 large sheets of plastic wrap.While the ice cream rolled in crunchy cinnamon-sugar cereal is reason enough to enjoy this dessert, playing around with toppings makes this already fun treat more interactive! Classic options such as fudge sauce, whipped cream, cherries, strawberry sauce, and caramel are hard to resist. Different types of fruit, sprinkles, chopped toasted nuts, and coconut flakes are also delicious. If there are any leftovers, this is perfect for later noshing! The coolest part? The topping stays crunchy on the surface of the ice cream even after a few nights in the freezer. After the cereal mixture cools, it’s time to roll! Coat the ice cream thoroughly in the cereal, and top with whatever your heart desires. If cinnamon cereal is not available, use plain cereal and add 1 teaspoon of ground cinnamon in with the sugar. This recipe uses a similarly crunchy rice-based cereal that's beloved in snack mixes. Many deep fried ice cream recipes use corn flakes because they don’t get as soft or chewy as wheat-based cereals do. It is easily customizable since each family member can pick their own flavor! While the ice cream is refreezing, the crunchy coating is quickly toasted in butter on the stove. Start by forming store-bought dulce de leche ice cream into large rounds. This “fried” ice cream is an easy way to make that delectable dessert without having to struggle with hot oil and melty ice cream! A no-bake dessert made up entirely of things you find in a grocery store, it's is an effortless treat to bring out at the end of a barbecue or festive Cinco de Mayo celebration! There is no better way to end a spicy meal at a Mexican restaurant than with creamy, rich ice cream encased in an addictively crunchy cinnamon-sugar shell.
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