Jefferson County Recipe of the Day: Caramel Fried Ice Cream

Sweet & Delicious!

Caramel Fried Ice Cream

Ingredients

1 quart vanilla ice cream
1/4 cup heavy whipping cream
2 tsp. vanilla extract
2 cups flaked coconut, finely chopped
2 cups finely crushed cornflakes
1/2 tsp ground cinnamon
Caramel Sauce:
1 cup sugar
1/2 cup butter, cubed
1/2 cup evaporated milk
Oil for deep-fat frying

Directions

~Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet; cover and freeze for 2 hours.

~In a bowl, combine whipping cream and vanilla.

~In another bowl, combine coconut, cornflakes, and cinnamon.

~Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls.

~Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet; cover and freeze at least 3 hours.

For caramel sauce:

~Heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter; gradually add milk, stirring constantly.

~Cook and stir for eight minutes or until sauce is thick and golden; keep warm.

~Heat oil in an electric skillet or deep-fat fryer to 375°.

~Fry ice cream balls until golden, about 30 seconds. Drain on paper towels.

~Serve immediately with caramel sauce.


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