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 Milk Coating
Add-ins
Method
Ice Cream Preparation
- 1
Make the Ice Cream Base
In a saucepan, combine whole milk, heavy cream, sugar, vanilla extract, and a pinch of salt. Heat over medium heat until the sugar is dissolved and the mixture is warm, but not boiling.
- 2
- 3
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- 4
Chill the Base
Remove from heat and let cool. Refrigerate the mixture until completely chilled, about 2 hours.
- 5
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Add salted fudge, toasted blondie pieces, dulcey chocolate chips, and cornflakes during the last few minutes of churning.
Fried Milk Preparation
- 6
Prepare the Coating
In a bowl, mix cornstarch, flour, baking powder, and salt. In another bowl, beat the eggs and mix in the milk.
- 7
Coat the Ice Cream
Using an ice cream scoop, form balls of the churned ice cream and freeze them for at least 1 hour. Dip each ball into the egg mixture, then coat with the flour mixture, and finally roll in panko breadcrumbs.
- 8
Heat the Oil
In a deep pot, heat vegetable oil to 350°F (175°C).
- 9
Fry the Ice Cream
Carefully add the coated ice cream balls to the hot oil and fry until golden brown, about 30 seconds. Remove and drain on paper towels.
