Independence Day Fried Ice Cream Sundae with Chef Mark

Independence Day Fried Ice Cream Sundae with Chef Mark

Independence Day Fried Ice Cream Sundae By Executive Chef Mark Shoopman of Lutheran Hillside Village.



Independence Day Fried Ice Cream Sundae


By Executive Chef Mark Shoopman of Lutheran Hillside Village.


Ingredients:


1 quart                                  Vanilla bean ice cream


4 cups                                   Corn flakes or frosted flakes finely crushed


1 cup                                     Heath toffee bar or bits, crushed


2 cups                                   Vanilla cake mix


4 each                                   Shell eggs


1 pint                                     Raspberries


1 pint                                     Blueberries


1 pint                                     Strawberries


As desired                           Cool Whip or fresh whipped topping


1 cup                                     Maple syrup


As needed                          Vegetable oil for frying


4 Sprigs                                 Fresh mint, for garnish


Method:


The fun part of this is to choose your serving dishes.  Make them colorful! Place them in the freezer to chill them prior to service.


We begin by washing all the fruits and cut the tops from the strawberries and cut them into halves.


Next, line a baking sheet with parchment paper. Scoop out balls of ice cream about a half cup in size and place on the parchment-lined baking sheet far enough apart that the cold air can get all the way around them. If they are two close they will not get hard enough. Freeze for a minimum of two hours, or until the ice cream is very hard. While they are freezing, in a shallow bowl, combine the crushed cornflakes, toffee and cake mix and combine completely. Roll the balls of ice cream in the coating, packing them together into a smooth ball. Return the coated ice cream to the baking sheet and freeze for at least 30 more minutes.


 


 


Meanwhile, in a shallow bowl, whisk the eggs. Remove the ice cream from the freezer and roll each one in the egg mixture to coat, then immediately roll in the cornflakes mixture again, ensuring there is a thick, even coating on each ice cream ball. Return them all to the baking sheet and freeze for at least 2 or 3 more hours.  While they are freezing, go ahead and decorate your holiday plate with whipped cream and fresh red and blue berries. Drizzle the center of the bowl with maple syrup in the center and garnish around the sides with dollops of whipped topping, fresh berries and a sprig of fresh mint. You can also add a holiday cookie on the side!! Set aside in the fridge until ready for service.


Heat the oil to a depth of about 4 inches in a large heavy-bottomed pot to 400 degrees F. When the oil is ready, carefully drop the ice cream balls into the hot oil and fry for only about 15-30 seconds, until golden brown. Remove to a paper towel-lined pan to drain for a few seconds and  immediately place in the center of your decorated bowls and serve!


 




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