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Fried Ice Cream - By Chef Hukam Singh Rawat
Indulge in Chef Hukam Singh Rawat's irresistible Fried Ice Cream, a crispy delight that melts in your mouth with every bite.
Ingredients:
- Vanilla Ice Cream - 1 quart
- Crushed Cornflakes Cereal - 3 cups
- Ground Cinnamon - 1 tsp
- Egg Whites - 3 no.
- Oil for Frying - 2 quarts
Method:
1. Scoop the vanilla ice cream into eight 1/2-cup-sized balls. Place them on a baking sheet and freeze until firm, about 1 hour.
2. In a shallow dish, combine the crushed cornflakes and ground cinnamon.
3. In a separate bowl, beat the egg whites until foamy.
4. Roll each frozen ice cream ball in the beaten egg whites, ensuring they are coated evenly.
5. Next, roll the egg-coated ice cream balls in the cornflake mixture, pressing gently to ensure the coating adheres well. Repeat this step if necessary.
6. Once coated, place the ice cream balls back on the baking sheet and freeze them again until firm, about 3 hours.
7. Heat the oil in a deep-fryer or large, heavy saucepan to 375°F (190°C).
8. Using a basket or slotted spoon, carefully lower 1-2 ice cream balls at a time into the hot oil. Fry them for about 10 to 15 seconds or until they turn golden brown.
9. Quickly remove the fried ice cream balls from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
10. Serve the fried ice cream immediately while it's hot and crispy. Enjoy!
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