Amateur Deaf Chef

Mexican Fried Ice Cream
1/2 to 1 gallon vanilla [bean] ice cream
4 egg whites
4 cups crushed cubed cereal [recommended: Plain Corn Flake]
[Mexican Cinnamon]
[Ground Nutmeg]
Vegetable oil, for frying
Cinnamon, honey, whipped cream, chocolate sauce, optionalgarnish
Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.

Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal [mixture along with sugar, cinnamon and nutmeg] and return to the baking sheet. Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.

*Cook’s Note: For extra crispiness, dip the coated ice cream balls again into the egg whites, and reroll in the crushed cereal [mixture along with sugar, cinnamon and nutmeg]

In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.

Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil anddrain on paper towels. Transfer to a serving platter and serve immediately with optional garnishes, if desired.

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