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-> [Desserts, Exotic, Fried, Ice Cream & Sherbet] -> [French-fried ice cream Recipe] |
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French-fried ice cream
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| Artist: |
_ |
| Categories: |
Desserts, Exotic, Fried, Ice Cream & Sherbet |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1
| quart | Ice cream, vanilla | | 3
| oz | Almonds, slivered, finely | | | -fround | | 2
| | Eggs, beaten | | 3/4
| cup | Graham cracker crumbs | | | CINNAMON-FUDGE SAUCE | | 2
| oz | Chocolate, unsweetened | | 1
| tbsp | Butter (or marg.) | | 1/3
| cup | Water, boiling | | 1
| cup | Sugar | | 1/4
| tsp | Cinnamon, ground | | 1
| tbsp | Syrup, corn | | 1
| tsp | Vanilla extract |
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Procedures:
| 1 | Place 10 scoops ice cream on a cookie sheet; freeze at least 1 hour or until firm. | | 2 | Roll each ice cream ball in ground almonds, coating well. | | 3 | Dip in beaten egg, and dredge in graham cracker crumbs until thoroughly coated. | | 4 | Place on a cookie sheet; then cover and freeze for several hours. | | 5 | Fry ice cream balls in deep hot oil (375 degrees) for 20 to 30 seconds or until golden brown. | | 6 | Drain on paper towels, and serve immediately with cinnamon-fudge sauce. | | 7 | Cinnamon-fudge sauce: combine chocolate, butter, and water in a heavy saucepan; cook over low heat until chocolate melts, stirring constantly. | | 8 | Add sugar, cinnamon, and corn syrup; mix well. | | 9 | Bring mixture to a boil; reduce heat and simmer, uncovered, 7 minutes without stirring. | | 10 | Remove from heat, and stir in vanilla. | | 11 | Allow to cool before serving. | | 12 | Yield: 1-?cups. |
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