![]() Now that I know I can make this at home, I can save myself some money, especially with the fair just a few weeks away. I preferred the latter because of the different flakes, but either one works. I tried this with cornflakes and then I tried it again with the flakes from Honey Bunches of Oats. I also opted to not put whipped cream and instead added another scoop of ice cream because I really love my ice cream. You can of course douse the ice cream in whipped cream and top with a cherry like I’ve seen before, but I wanted to show the fried ice cream. Transfer to a serving platter and serve immediately with optional garnishes, if desired. Remove from the oil and drain on paper towels. Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. I played around with it this weekend, and then came up with this. In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 F. #FRIED ICE CREAM PLUS#This then reminded me of my love for Mexican fried ice cream and I came to the realization that I could recreate my own Mexican fried ice cream based on ones I’ve eaten in the past, plus I wanted to add incorporate the cinnamon chocolate sauce. Place back on baking sheet and freeze for 4 hours or until completely solid. She then included a recipe I could use with the ice cream, for a Mexican Sundae, which contained bits of shredded coconut and a cinnamon chocolate sauce. Roll ice cream in egg whites and then in corn flakes, pressing to coat. I loved the vanilla frappuccino and the java chip ones I got) and we emailed back and forth about it for a while. Since I’ve loved all her other suggestions, I immediately put it on my grocery list (And she was right. A reader I’ve mentioned in the past, Meryl aka Chocolate Goddess, left me a comment on the post suggesting I try Starbucks’ line of ice cream available at most grocery stores. It all started with my Starbucks giveaway post. It’s funny how the idea to make this came about. Fry ice cream balls until golden, 8-10 seconds. To serve, heat oil to 375 in an electric skillet or deep-fat fryer. Repeat 7 times freeze until firm, 1-2 hours. ![]() Transfer to a waxed paper-lined baking sheet place in freezer. (Pic on the left is Mexican fried ice cream at the Fair. Using a 1/2-cup ice cream scoop, drop a scoop of ice cream into crumbs roll quickly to coat and shape into a ball. And in my opinion, it’s better than eating real fried ice cream which melts way too quickly. This gives the feeling that you are eating fried ice cream because the ice cream has a crunchy crust. ![]() Instead, the ice cream is encrusted with corn flakes dusted with cinnamon. The Mexican fried ice creams I’ve had have in the past are not actually fried. ![]() Making Mexican fried ice cream is actually not that hard but I never thought about making my own until now. Creamy vanilla ice cream encrusted with a cinnamon crunchy exterior and drizzled with chocolate and whipped cream, what’s not to love? Fried Ice Cream 1 (56-ounce/1.75-quart) tub of ice cream of your choice (I used parve) 1 and 1/2 cups corn flakes 1 and 1/2 cups frosted flakes 3/4 cup all. I get it every year at the County Fair and whenever it’s on the dessert menu at a restaurant. ![]()
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