Crème Glacée Frite, Boule De Crème Glacée Au Sucre D'érable, Panure Croustillante De Corn Flakes Et Cannelle Recipe
Indulge in our delightful Crème glacée frite, featuring a luscious scoop of maple-flavored ice cream enveloped in a crispy cornflake and cinnamon coating. This decadent treat combines the warmth of golden-fried goodness with the cool, creamy sweetness of ice cream, creating a heavenly contrast that will leave your taste buds dancing with joy. Perfect for satisfying your sweet cravings!
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Ingredients
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Ice Cream
Breading
Frying
Method
Ice Cream Preparation
- 1
Make the Ice Cream Base
In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat until the sugar dissolves. In a separate bowl, whisk the egg yolks. Slowly pour some of the hot cream mixture into the yolks to temper them, then whisk back into the saucepan. Cook until thickened, then remove from heat and stir in maple syrup and vanilla extract. Chill the mixture in the refrigerator for at least 4 hours or overnight.
- 2
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Breading Preparation
- 3
Prepare the Breading
In a bowl, crush the corn flakes and mix with ground cinnamon and granulated sugar. In another bowl, beat the eggs and milk together. In a third bowl, place the all-purpose flour.
Frying
- 4
Fry the Ice Cream
Scoop out balls of the frozen maple ice cream and freeze them for 30 minutes to firm up. Heat vegetable oil in a deep pot to 350°F (175°C). Dip each ice cream ball in flour, then the egg mixture, and finally coat with the corn flake mixture. Carefully place them in the hot oil and fry until golden brown, about 30 seconds to 1 minute. Remove and drain on paper towels.