Fried Ice Cream (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 quart vanilla ice cream |
1 cup crushed frosted cornflakes |
1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs |
2 large eggs |
2 tablespoons sugar |
vegetable oil, for frying |
hot chocolate sauce, optional |
whipped cream, optional |
Directions:
1. With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
2. In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.
3. Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
4. In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
5. 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 in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.
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