This is one of the most delicious ice cream puddings I have ever eaten! I have never before ever thought about making deep-fried ice cream. I have only eaten it in restaurants and always thought there must be a mystical process or that I should possess some kind of secret knowledge only passed to a special few! Frying ice cream in bubbling hot fat just didn’t seem scientifically possible! How wrong I was.
Astonishing it is incredibly easy to make and amazingly delicious. I have now made vanilla deep fried ice cream, cream brulee deep-fried ice cream, Neapolitan deep-fried ice cream, and they are all unbelievably delicious!
It is also the perfect pudding to prepare weeks in advance. Just have them ready to deep fry at the last-minute.
Now I’m not a measuring sort of person and to be honest I just put a few handful’s of this and that in a bowl and Bob’s your uncle – almost instant deep-fried ice cream mixture.
Difficult – Easy but allow plenty of time.
Any ice cream you like about four large scoops
2 handful’s of cornflakes crushed
1 handful of dessicated coconut
1 handful of chopped nuts (optional)
2 teaspoons of cinnamon
1 tablespoon of golden caster sugar (or granulated sugar)
Small splosh of milk
Small pan of hot vegetable oil three-quarters full
1. Scoop four balls of ice cream onto a freezer proof tray (check before that it will fit into your freezer – sounds obvious but I made that mistake!). Don’t worry about them being perfect ball shape. When they are harder you can shape them better.
2. Pop them uncovered into your freezer for about 1 hour or more to go nice and hard.
3. Get a deep bowl and add the crushed cornflakes, coconut, nuts and cinnamon. Mix together with your hands.
4. Take your balls out of the freezer and working quickly roll in the cornflake mixture once. Compact together like a snowball and put back in the freezer for at least 30 mins to go nice and hard.
5. Now lightly beat your two eggs, golden caster sugar and splosh of milk.
6. Take your ice cream out of the freezer and roll quickly firstly into the egg mix and then into the cornflake mixture. Now place back in the freezer until hard.
7. You want to repeat the egg and cornflake procedure (step 6) at the very least twice, ideally four times. You do this to create a nice hard shell that protects the ice cream from escaping in the hot oil. Plus the outer layer is even more delicious than the ice cream – so the thicker the better!
8. Once ready to serve heat your oil until nice and hot. Test the oil by gently dropping one frozen pea into the pan – it should fizzle nicely. You need the oil hot enough to quickly fry the outside and to avoid melting the ice cream on the inside.
9. Gently lower your ice cream into the oil and fry for 45 seconds. The outside will go brown and crispy very quickly. Don’t fiddle about with them too much in the pan or you risk a rupture. Remove with a slotted spoon and quickly drain on some kitchen roll.
10. Serve immediately either on their own or with some hot chocolate sauce and fresh fruit. They are quite filling and I don’t know many people who can eat more than two at a time!