fried ice cream?

Question

I am trying to make some fried ice cream and so far it is turning out. But when my husband and I went out to eat the restruant they had some kind of sugar and cinnamon crust or something on the bottom. Like a fried thing that looked like crust....does anyone have any idea what it is and how to make it?

Answer 1

What you are refering to is the fried flour tortilla coated in cinnimon and sugar... check these recipes out -- hope they help!!



Fried ice cream is made in a variety of ways. Some of them actually involve deep frying frozen solid ice cream. Other recipes just apply a coating to give it a fried texture, as does this recipe. This recipe is taken straight from a book called Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains written by Todd Wilbur. If you like trying to imitate restaurant recipes at home go buy his book.

½ cup vegetable oil
2 flour tortillas, 6 inch each
½ teaspoon ground cinnamon
2 tbs. sugar
¼ cup cornflake crumbs
2 large scoops vanilla ice cream
whipped cream in a can
2 maraschino cherries with stems
optional toppings: honey, chocolate syrup, strawberries



Fry each tortilla, one at a time in hot oil over medium/high heat until crispy. This should take about one minute on each side.

Combine the cinnamon and sugar in a small bowl.

Sprinkle half of the cinnamon mixture over both sides of the fried tortillas, coating evenly. Not all of the sugar mixture will stick to the tortillas and that's okay.

Combine the other half of the cinnamon mixture with the corn flake crumbs in another small bowl. Pour the corn flake mixture into a wide shallow bowl or plate.

Place a large scoop of ice cream in the corn flake crumbs and with your hands roll the ice cream around until the entire surface is evenly coated with corn flake crumbs. You should not be able to see any ice cream.

Place the ice cream scoop on the center of the cinnamon/sugar coated tortilla.

Spray whipped cream around the base of the ice cream. Spray an additional pile of ice cream on top of the ice cream. Put a cherry in the top pile of whipped cream.

Repeat for the remaining scoop of ice cream.



--------------------------------------------------------------------------------


Another Fried Ice Cream Recipe
that really involves frying
1 pint of vanilla ice cream, do not use a light or diet version since they do not fry well
1 egg
1 teaspoon vanilla
2.5 cups of corn flakes crushed, preferably honey nut
1 teaspoon cinnamon
vegetable oil for deep frying
whipped cream (optional)
chocolate syrup (optional)
4 cherries (optional)

Divide the ice cream into 4 equal portions. Form the ice cream portions into balls. Place them on a freezer safe plate. They should not be touching each other. Return them to the freezer until firm, one hour usually.

In a small bowl beat the egg and vanilla together. In a large plate mix together the cinnamon and corn flakes.

Remove the ice cream balls from the freezer. Dip each ball in the egg mixture and then roll it in the cereal mixture. Return each ball to the freezer for another hour. Do not throw away the remaining egg and cereal mixture.

After one hour remove the balls from the freezer and repeat the dipping and rolling process. Return the freezer and this time leave them there several hours or even over night until frozen solid.

In an electric deep fryer or large pot, heat the oil to 375 degrees Fahrenheit. Fry the ice cream balls 1 at a time for fifteen seconds or till golden brown. Do not try to do them all at once. Drain on paper towels and serve immediately. Garnish with whipped cream, chocolate syrup, and cherry as desired.

Answer 2

It's done in restaurants. A ball of ice cream is coated in some breading or batter and fried QUICKLY. The core actually is able to remain fairly solid. The crust somehow protects the core from melting during the fry...the outer edge of the core gets some heat however. The key is you need the ice cream to start at a temperature that is COLDER than it normally is, so you might not be able to achieve this with a standard home freezer. My guess is you would need to scoop the ball while it is normally frozen, THEN put it into the deep freezer (large restaurants will have this) to make it frozen solid. After it is frozen solid, then you can dip and fry.

Answer 3

like the above post, when i make fried ice cream I fry up some tortillas and then crush them with cinnamon and sugar, then roll the ice cream in the mixture, and refreeze it till its ready to fry

Answer 4

You might want to consider asking the chef at your restaurant what their secret is. I've never made it, but what comes to mind is perhaps a mixture of panko bread crumbs, cinnamon and sugar, with perhaps some shredded coconut to give it crunch.

Answer 5

FRIED MEXICAN ICE CREAM
1 pt. vanilla ice cream
1/2 c. crushed corn flakes or cookie crumbs
1 tsp. cinnamon
2 tsp. sugar
1 egg
Oil for deep frying
Honey
Whipped cream
Scoop out 4 or 5 balls of ice cream. Return to freezer. Mix crumbs, cinnamon and sugar. Roll frozen ice cream balls in half the crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use (for thicker coating repeat dipping in egg and rolling in crumbs).
When ready to serve, heat oil to 350 degrees. Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into hot oil 1 minute. Immediately remove and place on dessert compote. Drizzle with honey and top with a dab of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on the outside and just beginning to melt on the inside. 4-5 servings.

MICKEY'S FRENCH FRIED ICE CREAM:
1 pt. vanilla (or any flavor) ice cream
2 egg whites
3 tbsp. (3 oz.) almond paste
3/4 c. graham cracker crumbs
3 c. vegetable oil or fat for frying
4 peach halves, fresh or canned
1 c. vanilla sauce
3 tbsp. chopped walnuts
4 sprigs mint
Scoop ice cream into 4 balls. Freeze until very hard. Blend egg whites into almond paste until smooth. Dip ice cream balls into almond paste mixtures then coat heavily with graham cracker crumbs. Freeze until very hard. Store- wrapped, in freezer until serving time.
When ready to serve, heat oil in a 1 1/2 quart saucepan to 300 degrees. Fry one at a time until golden brown about 15 seconds. Drain on paper towels. Serve at once in a peach half in a champagne glass and top with vanilla sauce. Chopped walnuts and sprig of mint.

FRIED ICE CREAM
2 slices bread
1 lg. scoop vanilla ice cream
Trim off bread crusts. Place a scoop of ice cream between bread (lay bread at angles to each other) mold into a ball, making sure to seal edges together. Saran wrap each and freeze until hard.
FRIED ICE CREAM BATTER:
2/3 c. milk
1 c. flour, sifted
2 tbsp. orange extract
3 tbsp. sugar
2 eggs
1 tbsp. butter, melted
Blend together until smooth and creamy. You can make this ahead of time. Add milk to thin if needed. Makes enough for about 30-35.
ORANGE SAUCE:
8 oz. butter
1 can frozen orange juice (12 oz.)
3 cans water (use OJ cans)
1/8 tsp. cloves
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1/4-3/4 c. sugar (add according to own taste, this can be a little sour)
1/8 c. orange extract (or vanilla extract
1/2 lemon rind only (grate sm. size)
1 orange rind only (grate sm. size)
Mix together and bring to a slow boil. Add cornstarch and water to thicken slightly. This can be made ahead of time and left in refrigerator to serve over the fried ice cream. This recipe makes alot more than you need (about 1 1/2 quarts).
Add enough oil to be about 3 inches deep in pot. Using an electric wok I set it on 400 degrees, otherwise, put heat on medium to medium high temperature. Unwrap breaded ice cream and dip in batter before putting it in hot oil. Fry until nicely brown. Don't brown too quickly. I usually fry one at a time.
Serve immediately with crushed strawberries, or a little of the orange sauce or your own topping. You may sprinkle powdered sugar over the sauce and strawberries before serving.