ROLLING ICE CREAM RECIPES

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FRIED ICE CREAM RECIPE | ALLRECIPES



Fried Ice Cream Recipe | Allrecipes image

Vanilla ice cream with a crunchy coating. Serve with whipped cream, honey, and cherries.

Provided by deleteduser

Categories     Ice Cream

Total Time 4 hours 0 minutes

Prep Time 15 minutes

Cook Time 2 minutes

Yield 8 balls

Number Of Ingredients 5

1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying

Steps:

  • Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
  • In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
  • In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
  • Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Nutrition Facts : Calories 371.8 calories, CarbohydrateContent 25 g, CholesterolContent 29 mg, FatContent 29.3 g, FiberContent 0.9 g, ProteinContent 4.4 g, SaturatedFatContent 7.3 g, SodiumContent 149.5 mg, SugarContent 15.2 g

HONEYCOMB ICE CREAM RECIPE - BBC GOOD FOOD



Honeycomb ice cream recipe - BBC Good Food image

Learn how to make your own honeycomb ice cream. If you don't have an ice cream maker, see the tip below for an alternative method

Provided by Sarah Cook

Categories     Treat

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 6

about 100g honeycomb , bashed with a rolling pin into small chunks
300ml pot double cream
300ml whole milk
100g caster sugar
3 large egg yolks
1 tsp vanilla extract

Steps:

  • Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile, whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
  • Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of a wooden spoon. Leave to cool.
  • Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid. If you don’t have an ice cream machine, please see the tip below.

Nutrition Facts : Calories 320 calories, FatContent 24 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 23 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.1 milligram of sodium

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