![]() ![]() Roll the ice cream scoop into the film and. Drain for a further 30 seconds, then serve with the caramel sauce. First of all, with a spoon place a scoop of ice cream on a sheet of transparent film. Add the cream and simmer for a few minutes until smooth and thick.Ĥ. Heat the oil to 200C and fry the balls two at a time for about 30 seconds, until golden brown. Cook on medium heat for about five to 10 minutes until it forms a dark caramel. If you find it easier, you can wrap the crumbed balls in cling film while pressing on the cake to hold them together.Ģ. Roll the frozen balls in beaten egg followed by the breadcrumbs, then return to the freezer overnight.ģ. To make the caramel sauce, melt the butter and brown sugar together in a saucepan. Add the crushed cornflakes and toast until golden, about 5 minutes. Crushed Cornflakes serves as the crust that coats the ice cream. Directions Melt the butter in a nonstick skillet over medium heat. Transfer the crushed cereal to another shallow bowl and stir together with the cinnamon and granulated sugar. Ingredients Vanilla Ice Cream or whatever your favorite ice cream flavor is. Press half of your corn flake mixture into the bottom of. ![]() In a large mixing bowl, beat together your ice cream, cool whip, sweetened condensed milk, and cinnamon. Place a deep frying pan with the sunflower oil. Place Corn Flakes in a gallon size ziptop bag, seal the bag, and roll with a rolling pin to crush the cereal into small pieces (you can crush them completely or leave them about Rice Krispie size. Mix in your almonds (or whichever nuts you chose), corn flakes, and sugar until golden brown (about 3-5 minutes) Let your corn flakes mix cool. Lay the sponge cake pieces to completely cover the balls of ice-cream in a single layer, using sponge crumbs to fill in any gaps. Return to the freezer for at least four hours, but preferably overnight. Follow the same process for all the ice cream scoops, place them onto a baking pan and freeze them for 2-3 hours. Just stick a candle on top like a cake and make a wish before blowing it out.1 bought sponge cake, sliced into ½ cm slicesġ. Scoop round balls of the ice-cream on to a lined tray and place in the freezer to firm overnight. This dessert is great for celebrating birthdays at home. You can even try it with some other flavors if you're feeling adventurous. It's always great to use your favorite vanilla ice cream. When ready to serve, heat at least a 10cm depth of oil in a saucepan. Spread half of cornflakes on 9x13 baking dish. Add crushed 3 ½ cups cornflakes and ¾ cup sugar, mixing and stirring continuously. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight. Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Meanwhile, melt ½ cup butter in frying pan over medium heat. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet. Place the ice cream balls back into the freezer for at least 3 hours but ideally overnight. Set 1 quart of vanilla ice cream out to lightly soften. Carefully remove with slotted spoon, drain, add toppings (optional) and serve. Continue until all ice cream balls are coated. Carefully, drop coated ice cream balls into hot oil and fry for 8-10 seconds. We love to top it with whipped cream and cherries, but sometimes add chocolate syrup or honey too. Then transfer to the coconut and roll to coat evenly. Ingredients 3 cups crushed Corn Flakes cereal 1/2 cup granulated sugar 1/2 cup butter 1 container (1.75 quart) vanilla ice cream 1 container (8 ounces). The outside of this fried ice cream is sweet and crunchy, and the inside smooth and creamy. I don't really eat there anymore since I prefer to frequent more authentic restaurants, but it's a great treat to make at home for my girls, without actually frying it. It was always such a delicious birthday dessert. Remove the pan from the heat and pour the corn flake mixture into a shallow bowl. In a food processor, blend the cornflakes and biscuits together until fine. With an ice cream scoop, scoop spoonfuls of the mixture onto the prepared baking sheet. You want it to get slightly toasted and turn a golden brown. In a large bowl, mix the ice cream together with the hazelnuts, pretzels and cranberries. Cook this mixture for about 3-5 minutes, stirring constantly. They always gifted it for free when you ate there on the day of your birthday when I was growing up. Toss crushed corn flakes, cinnamon, sugar, and salt into the pan. Do you love fried ice cream at your local Mexican restaurant? If so, you'll want to try this easy no fry version at home!Įvery time I think of fried ice cream, I think of birthday celebrations at a local restaurant here in Minnesota, Mexican Village. ![]()
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