Deep Fried Ice Cream With Cinnamon Sauce
Ingredients & Things You Will Need
Ice cream scoop
Firm ice cream
Coating such as cornflakes or cookie crumbs
Kitchen tongs or slotted spoon
Deep fryer or frying pan
Paper towel-lined plate
Place a cookie sheet in the freezer for several hours before you begin to make the deep fried ice cream. Using a cool pan will prevent the ice cream from melting while you are working with it.
Use an ice cream scoop to make uniform-sized balls of ice cream. The ice cream must be very firm in order to form it into balls. A plain, smooth flavor like vanilla works well for this type of recipe.
Roll the ice cream balls in a dish of finely crushed crumbs until they are completely coated. Place the coated ice cream onto the chilled cookie sheet and put them back into the freezer for 2 hours.
Heat cooking oil in your deep fryer or frying pan, being careful to avoid hot splatters. Use about 3 inches of oil in a regular frying pan.
Fry the ice cream balls in the oil for 1 to 2 minutes. This is long enough for the coating to brown but not long enough to melt the ice cream. You may need to turn them once in a standard frying pan.
Remove the deep fried ice cream from the oil with kitchen tongs or a slotted spoon. Allow them to drain on a plate lined with paper towels.
Roll the deep fried ice cream balls in a mixture of cinnamon and sugar.
To serve, spoon cooled sauce onto each dessert plate.
Place coated ice cream balls over sauce.
Drizzle each with sauce (reheat sauce slightly if too thick to drizzle)
Garnish with whipped cream if desired.
Red Cinnamon Sauce
1/2 cup sugar
1/2 cup water
1/2 cup red hot cinnamon candies (4 1/2 oz.)
In 1-quart saucepan, heat all ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 to 5 minutes or until candies melt, stirring frequently.
Remove from heat. Cool 10 minutes.