Hrrrmmmm, i wonder if i could do deep fried bacon ice cream? i digress.....
But my favorite chain mexican restaurant makes the best deep fried ice cream. It comes in this margarita glass on a bed of little cinnamon sugar covered crispie crunchies. No matter how much re-fried bean goodness, sour cream smothered chimichangas, or overly stuffed 16lb taco plates with lettuce as "garnish"..... we always make room for a scoop of this deep fried piece of magic.
But how is it made? how does it not melt? I looked into it and found it to be a rather simple recipe. It is a bit of a process, but let me tell you, its SOOO worth it!
Step 1: Gather your weapons
Chocolate Chip Ice Cream, or whatever Ice Cream you wish to nom nom on
About 2 cups of Corn Flakes*
About 2tbls Cinnamon
About 4tbls of sugar
*My first attempt, I tried using Cinnamon Toast Crunch. I thought it was delicious, but my boyfriend claimed that it didn't taste like our restaurant classic, which was true. To really stay true to restaurant style deep fried ice cream, go with corn flakes, otherwise, experiment! I bet cocoa crispies would be pretty tasty too, if it can withstand the oil
**If you don't have a deep fryer, use a regular pot that is deep enough for you to drop your ice cream scoop in. The first time I did it, I used a pan, and just made sure the oil was hot enough to flash fry
Step 2: Get your ice cream balls ready
Like I mentioned earlier, making deep fried ice cream is a process. It's not exactly something you can just whip up at home, late at night, after you have inhaled a large pizza, on the couch, while watching CSI, on a Friday night, with your dogs. For example, its best to work with the ice cream when it is really cold, so this means taking time to re freeze the ice cream along the way.
To start, you want to scoop a large scoop of ice cream onto a piece of saran wrap. The saran wrap keeps your hands clean from the creamy goodness. Make sure to pack it really dense so that when it goes into the fryer, the center stays cold.
Step 3: FREEZE sucka!
You want to make sure the ice cream balls are really firm, so leave them in the freezer for an hour, at the very least. Once you start handling them, they melt pretty easily, so make sure they are solid.
Step 4: Crush the corn flakes
Step 5: Add the flava
Mix the cinnamon and sugar into the cornflakes, and mix thoroughly. You want to make sure the cinnamon and sugar is evenly mixed in with the flakes. An even coat of sugar to cinn to flake is IMPORTANT!
In another shallow dish, scramble up some eggs. I used two, you might need three...depends on yo' eggs.
Step 6: Double Dip!
One of the few times it is encouraged to double dip. Hell, triple dip!
Take the ice cream ball out of the freezer and unwrap. Then you want to roll it around in the cornflake mixture and coat evenly.
Then take it into the egg wash, and coat evenly in egg.
With the eggy ice cream, roll it back into the corn flakes.
Note: If you have a giant basketball sized ice cream scoop like my boy Craig here, I'd encourage you to repeat the egg/cornflake dipping a few more times to up the ratio of crust to ice cream.
Once they are sufficiently coated, throw them back into the freezer. We left them in overnight, but its the same idea; at the very least, leave them in for an hour and let them firm up a bit because the next steps bring these pups to the deep fryer, and lemme tell ya, it gets hot baby!
Step 7: Deep Fryer Time!
This is where the magic happens. Once your ice cream is frozen solid, and you are ready to start frying, you can get your deep fryer warmed up. I had it set for 375 deg F.
Be REALLY careful placing the ice cream ball into the hot oil as it may pop. Also if you drop it, it could splash everywhere causing burns or a possible grease fire, which might keep you from eating this fried treat, and well frankly, that's the most important thing above all.
I fried it for a total of about 45 seconds to 1 min, making sure to rotate and evenly brown all the sides.
Step 8: Drain the oil off
Step 9: Decorate, Garnish and CHOW
As you see fit, you can decorate, accessorize, or garnish your ice cream any way you like. Craig here has chosen the "chocolate bomb" approach and smothered this thing with a 1/2" thick layer of melted chocolate. I am impressed.