Fried Milk Ice Cream Pint To-go Recipe
Salted fudge, toasted blondie, dulcey chocolate, cornflakes
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Ingredients
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Ice Cream Base
Fried Coating
Toppings
Method
Ice Cream Preparation
- 1
Make the Ice Cream Base
In a saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium until sugar dissolves. In a separate bowl, whisk egg yolks and slowly temper with the warm milk mixture. Pour back into the saucepan and cook until thickened. Add vanilla and salt. Chill in the refrigerator for at least 4 hours before churning.
- 2
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm, about 4 hours.
Frying the Ice Cream
- 3
- 4
Form the Ice Cream Balls
Scoop out balls of ice cream and freeze for an additional 1 hour to firm up.
- 5
Bread the Ice Cream Balls
Roll each ice cream ball in flour, dip it in beaten eggs, then coat it in cornflakes. Ensure they are well coated.
- 6
Fry the Ice Cream
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the coated ice cream balls in batches for about 30 seconds until golden. Remove and drain on paper towels.
Assembly
- 7
Serve
Place fried ice cream balls in a pint container. Drizzle with salted fudge sauce, sprinkle toasted blondie pieces, and top with dulcey chocolate shavings. Serve immediately.
