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Thursday, 1 January 2009

Fried Ice Cream 2

Fried Ice Cream 2
1 Quart Vanilla Ice Cream
1/2 Teaspoon Ground Cinnamon
1/2 Cup Sugar
1 Cup Cornflake Crumbs
Oil -- for deep frying
1/4 Cup Honey
Whipped Cream
4 Maraschino Cherries
1. Let the ice cream stand at room temperature for about 5 minutes to
soften slightly.
2. Combine the cinnamon, sugar, and cornflake crumbs in a shallow
pan.
3. Using an ice cream scoop, make 4 large balls of ice cream. Roll
these balls in the crumb mixture to cover completely. Wrap in pieces
of aluminum foil and freeze for 5 hours.
4. Heat the oil to 450 F in a deep fryer. As soon as it comes to heat,
uncover the ice-cream balls and deep-fry very briefly-about 2
seconds. Drain momentarily and place in dessert dishes.
5. Top each ball with 1 tbs. honey, a little whipped cream, and a
maraschino cherry. Serve immediately.
Fried Ice Cream 1
1 Quart Vanilla Ice Cream
3 Cups Corn Flakes -- finely crushed
1 Teaspoon Cinnamon
3 Egg Whites
Oil -- for deep frying
1 Cup Whipped Cream
1/2 Cup Honey
8 Maraschino Cherries
Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freeze
until firm, about 1 hour.
In shallow dish, combine crumbs and cinnamon. In another shallow dish,
beat egg whites until foamy. Roll ice cream balls in egg whites, then
crumb mixture, covering ice cream completely to avoid leakage during
frying. Roll in egg whites and crumbs a second time, if necessary to
cover completely. Freeze until firm, 3 to 4 hours.
In deep fryer or heavy saucepan, heat oil to 375. Using basket or
slotted spoon, fry ice cream balls 1 or 2 at a time for 10 to 15
seconds or until golden brown. Drain quickly on paper towels. Return to
freezer while frying remaining ice cream balls. Serve immediately with
whipped cream, honey and cherries.
Makes 8 servings.

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