1 1/2 cup unbleached all-purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp vegetable oil
2 large egg yolks, lightly beaten
3/4 cup flat beer
8 balls ice cream, any flavor, about 1 quart
2 cup cornflakes, slightly crushed
1 qt peanut oil
2 large egg whites
A Recipe for
Fried Ice Cream
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This Recipe for Fried Ice Cream is one of thousands in the Recipes-to-go Dessert Cookbook.
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Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
This is a recipe for Fried Ice Cream from the recipe cookbook of Recipes-to-go (Dessert)
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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Cheese - milk's leap toward immortality. |
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The day before serving, make the batter. Mix the flour, sugar, salt,
oil and egg yolks in a mixing bowl. Gradually stir in the beer.
Refrigerate overnight. Also, the day before serving, coat the ice
cream balls thoroughly with the crushed cornflakes. Place the ice
cream balls in the coldest part of the freezer and freeze overnight.
When ready to serve, heat the peanut oil, in a deep fat fryer or deep
pot, to 375 Degrees F. Beat the egg whites until stiff and fold into
the batter. Coat 2 or three of the ice cream balls completely and
heavily with the batter and add to the hot oil. Turn up the heat to
maintain a temperature of 375 Degrees F. Fry the ice cream until
golden brown. Remove with a slotted spoon to paper towels, draining
briefly. Serve immediately. Repeat with the remaining ice cream
balls.
Serves: 4
Fried Ice Cream Recipe brought to you by Recipes To-Go