So. Yeah I like healthy food. By no means does that mean I don’t LOVE making unhealthy stuff, as seen in some of my previous posts. I was sifting through various food magazines (namely Bon Appetite and Food Network) searching for a dessert to make for a dinner partyish thing. And I saw this. “MOOOOOOOOOOM LOOK WHAT I FOUNDDDD!” Behold, in Food Network Magazine of July 2013, it was Fried Ice Cream! This was a wonderful discovery, as it brought back happy memories. My mom is from Colorado, and my grandparents still live there. It is quite possibly the best state ever. So anyways every summer I go back there to visit. I think two summers ago, my grandma took me to this restaurant called Casa Bonita. It’s this hilarious restaurant with an indoor cliff/ pool thing and the servers are nuts and so on and so forth. You go there for the experience…not the food. Except. They do have pretty awesome fried ice cream. So that’s where I became familiar with this treat, AND fried ice cream was an old favourite of my mom and grandma. So. Needless to say we both love it. So long story…long…we were happy to find a recipe for it!
This whole recipe is about being Speedy Gonzales. You need to scoop/coat the ice cream balls quickly so it doesn’t melt, you need fry it quickly so that it doesn’t melt in the process, and you need to serve it quickly so that your guests and/or yourself can still experience that wonderful hot/cold combo. You may be wondering “Fried ice cream? How does that work? Doesn’t it melt?” NO it doesn’t! The center actually stays ice cold. When you cut into it, the cold ice cream hits the super hot outside and starts to ooze out into a puddle of chocolate. You take a bite. And in that bite, you get the cold ice cream, the crusty outside, and smooth chocolate sauce. Have I convinced you to try it yet? Yes? Good! Here’s the recipe:
Ingredients-makes 6 servings:
For the ice cream:
- 2 pints of ice cream, any flavor (I used chocolate peanut butter and chocolate chocolate chip but literally any flavor works)
- 3 cups panko breadcrumbs.***
- 4 large eggs
- 1 tbs vanilla extract
- Vegetable oil, for frying. About 8 cups
For the sauce:
- 8 oz bittersweet chocolate, either in chip form or chopped.
- 6 tbs whole milk
- 2 tbs heavy cream
- 1 tbs unsalted butter
- 1 tbs sugar
- 1/2 tsp vanilla extract
- pinch of salt
- Optional: honey and cinnamon
***Note: Food Network makes this with panko breadcrumbs. But. Panko is usually used for more…dinner type meals. Not dessert. And I noticed that with panko, it kinda tasted a little too bready. I think that crushing up corn flakes would work just as well, if not better because it adds the crustiness without being too savory and not too sweet.
To prepare the ice cream, scoop 6 balls onto a pie dish, or whatever type of dish that will fit into your freezer. Freeze until hard, about 1 hour.
Put half of the crumbs in a shallow bowl. In another bowl, whisk the eggs and vanilla until combined. Coat the ice cream balls in the egg mixture and allow the excess to drip off. Then, roll the ice cream balls around in the crumbs. Return to the freezer until firm, at least another hour.
Then, an hour later, you’re going to do the same thing again. Refill on the crumbs by adding the other half to the shallow bowl. Roll the balls in the egg mixture, then the crumbs. Return to the freezer for at least another hour. Food Network notes that at this point, you can wrap the breaded ice cream in plastic and freeze it for up the three days.
To make the sauce: combine 4 oz of the chocolate, milk, heavy cream, butter, sugar, vanilla, and salt in a microwave safe bowl. Heat in 30 second intervals until you can stir it around and it’s smooth. Now this is where I ran into a problem. See, I had chopped up the 4 oz of chocolate. But when I heated it, it just was not coming together in saucy chocolate smoothness. So what did I do? I added chocolate to the hot mixture until it became thick and smooth. Because the mix was hot, the added chips just melted in it naturally. They acted as a thickening agent and a sweetener. You can make this sauce as thin or as thick as you like; I personally wanted it thick which is why I added more chocolate. But if you like soupier, just don’t add as much chocolate after the heating; I’d say about 2 oz in addition to the original 4. Drizzle the chocolate in bowls.
This is the fun part: the frying. Heat about 2 1/2 inches of veggie oil in a heavy bottom pot over medium high heat until a candy thermometer registers 400 F. Fry the frozen ice cream balls, two at a time, until the coating is golden brown (about 30 seconds.) Remove with a slotted spoon to allow the excess oil to drip off, drizzle with chocolate and optional ingredients and serve immediately.