Fried Ice Cream - Rachael Ray |
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Prep Time: 180 Minutes Cook Time: 5 Minutes |
Ready In: 185 Minutes Servings: 12 |
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This is from Rachel Ray's magazine. Note that prep time includes freezing time. Ingredients:
1 quart vanilla ice cream |
4 large eggs |
1/4 teaspoon salt |
16 ounces poundcake, cut crosswise into 16 slices |
vegetable oil, for frying |
chocolate syrup |
Directions:
1. 1. Cut out 16 5-inch squares of wax paper. Line a baking sheet with 8 squares. Set one 2-inch scoop of ice cream on each square; freeze for at least 2 hours. Reserve the remaining wax paper squares.
2. 2. In a bowl, beat the eggs with the salt. Place 1 poundcake slice in the palm of your hand, then top with 1 frozen ice cream ball and another poundcake slice. Mold the poundcake around the ice cream, as if making a snowball; patch any holes using extra cake. Roll the ball in the egg mixture, set on a clean wax paper square and freeze. Repeat with the remaining ice cream and poundcake. Freeze the prepared balls for at least one hour.
3. Fill a large pot with enough oil to reach a depth of 3 inches and heat until it reaches 380 degrees on a deep fry thermometer. Line a rack with paper towels. Working with 2 balls at a time, peel off the paper, and using a slotted spoon, submerge them in the oil.
4. Fry until golden brown, 30 seconds, allowing the oil to return to 380 degrees between batches. Transfer the balls to the prepared rack. Drizzle with chocolate sauce.
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