Indulge in a delightful twist on classic ice cream with this Fried Ice Cream recipe, featuring a homemade vanilla ice cream encased in a crispy, cinnamon-infused cornflake crust. The contrast of the hot, crunchy exterior with the cold, creamy interior makes this dessert a truly unique and irresistible treat.
Why You’ll Love This: This recipe elevates the traditional ice cream experience with its unique texture and flavor combination. The homemade vanilla ice cream, enriched with a hint of salep for added creaminess, offers a luxurious base, while the crunchy cornflake coating adds a surprising and delightful twist. It’s a perfect dessert for impressing guests or enjoying a special treat at home.
For the Fried Ice Cream:
Ingredients:
- Vanilla ice cream (quality store-bought or homemade)
- 2 eggs
- 1/2 tsp ground cinnamon
- 4 cups corn flakes cereal, crushed
Instructions:
- Prepare Ice Cream Balls:
- Scoop large balls of ice cream onto a chilled baking sheet. Freeze until firm, about 40-60 minutes.
- Coat Ice Cream Balls:
- In a bowl, whisk eggs and cinnamon until foamy. Place crushed cornflakes in another bowl.
- Roll each ice cream ball first in the egg mixture, then in the cornflakes, ensuring complete coverage. Repeat the process for a double coat.
- Return coated balls to the baking sheet and freeze for at least 2-3 hours.
- Fry Ice Cream Balls:
- Heat oil in a deep saucepan to 375°F. Fry each ball for 10-12 seconds until golden. Remove and drain.
- Serve:
- Top with chocolate sauce and serve immediately.
For the Homemade Vanilla Ice Cream:
Ingredients:
- 3 cups heavy cream
- 1 1/2 cups milk
- 1 cup granulated sugar
- 1/2 tsp pure salep (optional, for creaminess)
- Pinch of salt
- 4 egg yolks
- 1 tbsp vanilla extract
Instructions:
- Prepare Egg Mixture:
- Whisk egg yolks with 1/4 cup sugar in a bowl.
- Heat Cream Mixture:
- In a saucepan, combine milk, heavy cream, salep, salt, and remaining sugar. Bring to a boil.
- Combine Mixtures:
- Gradually add half a cup of the hot cream mixture to the egg mixture, stirring continuously. Return combined mixture to the saucepan. Heat to 175°F, stirring constantly.
- Add Vanilla:
- Remove from heat. Stir in vanilla extract. Cool to room temperature.
- Chill and Churn:
- Cover and refrigerate for at least 5 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions.
- Freeze:
- Transfer churned ice cream to a loaf pan, cover with plastic wrap, and freeze overnight.
Enjoy the homemade vanilla ice cream on its own, or use it in the Fried Ice Cream recipe for a delightful dessert experience.
