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Thursday, 27 October 2011

Home-made Fried Ice-cream

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One of the bests part of a meal is the dessert. Ever since I posted on Facebook that I was making fried-ice cream everyone has been wondering how I made it, and now I can reveal the secret (well not so secret) recipe.



Allow at least 24 hours if you are to attempt to make fried ice-cream. The reason being is that you want to ensure that each coat of biscuit crumb is set, and that the ice-cream in the centre is hard so that when you begin to fry it, the ice cream doesn't melt and each coat doesn't break apart.

Ingredients (makes 8)
2 packets of Arnotts milk arrowroot biscuits
2 tbsp sugar
1 tbsp ground cinnamon
4L tub of vanilla ice cream (I didn't actually use the whole 4 litres of ice cream for the 8 balls of fried- ice cream but I bought a big tub to be safe than sorry, a 2L tub should just be enough)
Eggs (between 6-8)

Method
1. In a large bowl, crush the arrowroot biscuits (one packet at a time) using a pestle or the end of a rolling pin, until it becomes a crumb texture.
2. Add sugar and ground cinnamon to the biscuit mixture and stir through. Set aside.

3. Using an ice cream scoop, create balls of ice-cream. After each scoop, dip the ice cream scoop in water so you get perfect rounded scoops.

4. Place the ice-cream ball in the bowl of biscuit crumb and coat.


5. Scatter a bit of biscuit mixture at the base of a plastic container, and place the coated ice-cream ball into the container.
6. Freeze for 4 hours.
7. Crack 3 eggs into a bowl and lightly whisk with a fork.
8. Take the coated ice-cream balls out of the freezer and roll one at a time in the egg mixture.

9. Re-coat the ball in the biscuit crumb.
10. Freeze overnight.
11. Repeat steps 7 - 9, and freeze for at least 3 hours before serving. (If you lost track the ice-cream has 3 coats of biscuit crumb)

NOTE: Any leftover biscuit crumb can be kept in an air tight container in the fridge.

Frying the coated ice-cream balls
1. Fill a saucepan half way with canola or vegetable oil.

2. Turn on high heat and wait for oil to be hot enough.
NOTE: To test if the oil is hot a enough throw in some left over bits of biscuit crumb and see if they bubble and fry, or using a wooden chopstick place it in the oil and see if bubbles appear around the chopstick. Another pointer is to flick a bit of water on the oil and listen for a sizzle (a bit more dangerous).
3. Place an ice-cream ball in the hot oil and fry for 5-15 seconds or until golden.

4. Using a spatula, remove from the oil, place in a bowl.

5. Top with chocolate sauce (or your favourite ice-cream topping) and it is ready to eat.


Finished product! Fried ice-cream with chocolate sauce


Good food, good times!







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