Easy Deep Fried Ice Cream Recipe Lake Life State of Mind

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The ice cream ball takes a dip in batter, a concoction known for its light, puffy texture. Dressed in this batter, the ice cream is ready for a quick plunge in hot oil. Despite the heat, our frozen delight stays cool, thanks to the protective layer of pound cake. A few moments in the hot oil, and voila!

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Melt the butter in a medium skillet over medium heat. Add the crushed cornflakes, coconut, sugar, and cinnamon. Cook for 2 minutes, stirring frequently, until toasted. Remove from the heat and cool completely. Roll the frozen ice cream balls in the cooled cornflake mixture.

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In a medium bowl, beat the egg whites and sugar until foamy. Dip the coated ice cream balls into the egg mixture, then roll again in the reserved crumb mixture, coating completely. Freeze again for 1 hour. Meanwhile, chill a medium bowl or plate in the refrigerator.

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Remove the plastic wrap. First, roll the ball of ice cream in the egg whites, followed by the corn flake mixture. Roll again in the egg whites and then again in the corn flake mixture. Place the coated ice cream ball back into the 9×9-inch pan. Repeat with the remaining ice cream balls and freeze them again for 4 hours, up to overnight.

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In a medium skillet over medium heat, melt the butter. Add in the corn flakes, cinnamon, and sugar to the skillet. Stir everything together. Cook for 4-6 minutes or until the cornflakes are toasted. Remove from the skillet and add to a bowl. Scoop out one cup of ice cream and roll it into a ball until you have about 8.

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Instructions. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, line 2 baking sheets with parchment paper. Scoop the 4 cups of vanilla ice cream into 8 balls (about 1/2 cup each) onto 1 of the prepared baking sheets. Freeze until firm, about 1 hour.

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By keeping the ice cream as chilled as possible, you reduce the chance of it melting while frying. Once the ice cream balls are frozen solid, create the first layer of insulation on the outside by rolling them in egg whites or cake batter. For the second layer, roll them in a crunchy ingredient that's either sweet or savory — crushed cookies.

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Remove from heat, pour mixture in a shallow dish and allow to cool. Remove ice cream from freezer, scoop out ice cream and shape into a ball with clean hands. Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat. Let set in freezer 10 - 15 minutes then serve with desired toppings.

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Heat oil in a deep fryer (or heavy pot) to 375˚F. Deep fry one ice cream ball at a time (leave the rest in the freezer) for 10-15 seconds until golden brown. Serve immediately or return to the freezer. Top with chocolate sauce, whipped cream, and a maraschino cherry. Optional: Serve with cinnamon tortilla chips.

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Instructions. Scoop the ice cream and shape into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours. Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 3 minutes or until the corn flakes are toasted.

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The science behind it is rather simple. For the uninitiated, let's first unpack the purpose of the cereal coating on fried ice cream. The coating forms a protective barrier around the ball of the.

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1. Chill a small tray in the freezer or fridge for a few minutes before lining it with wax or parchment paper. Make 4 large scoops of ice cream and place them on the chilled tray. Freeze until firm, about 30 minutes. 2. Meanwhile, stir together the corn flakes, cinnamon, and 2 teaspoons of sugar in a small bowl.

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Frach's Fried Ice Cream. Los Angeles , United States of America. 1026-1068 N San Fernando Blvd. Recommended by Food Network and 5 other food critics. "Fans flock here for desserts like the Frach's Original: a cake ball filled with vanilla ice cream, coated with crispy tempura, and topped with caramel sauce and whipped cream." 2.

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The most important step is to freeze and harden the ice cream. To accomplish this, scoop out your ice cream beforehand into balls and refreeze in the freezer on a tray. This will harden the ice.

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Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours. Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden, 10 to 15 seconds.

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Line a baking sheet with parchment paper. Divide the ice cream into 8 ice cream balls, ½ cup each. Shape the balls and place them on the baking sheet. Freeze for 30 minutes-1 hour. While the ice cream is freezing, crush the cereal into small crumbs. Stir in the brown sugar, cinnamon, and nutmeg. Set aside.