Fried Ice Cream

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Serves : 4

Ingredients

Ice Cream

8 eggs yolks

1 cup (200 grams) sugar

3 cups (750 ml) half and half

1 cup (250 ml) heavy cream

zest of a lemon

Other

1 egg+2 egg whites

10 tbsp breadcrumbs

oil for frying

Direction

Whisk together the egg yolk, sugar in a large bowl until the mixture is thick and foamy. heat the half and half and heavy cream in a large heavy pan to just below boiling point
Whisk the milk into the eggs(very little by little),then pour back into the pan. Cook over a gentle heat,stirring with a wooden spoons, until the custard thickens -when you run your finger on the spoons, you can see the line- and is smooth.- if you see any lumps remove from the heat and cool quickly (the egg is scrambling) – let cool
Whip the cream until it is just thick but still falls from a spoon, then fold it into the cold custard – if you have a ice cream maker, pour the mixture into the machine, and turn on for 25 min- Working by hand,pour the mixture in to a plastic tub or similar freeze-proof container
Freeze or 4 hours, beating once in a food processor or blender after 2 hour for 5min
Beat again with a whisk after 2 hours, and one last time after 2 hours
Use a rectangle freeze-proof container – with a knife cut the ice cream in 12 small rectangle – put back in the freezer for an hour
lightly beat the egg, white egg and pour the breadcrumb onto a plate
dip the ice cream in the egg then in the breadcrumb and put back in the freezer for an hour – repeat 3 times
heat the oil and fry until golden.
Remove from the oil and dust with confectioners’ sugar

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This entry was posted in Dessert.

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