Deep-Fried Ice Cream
The trick to fried ice cream is preventing the ice cream from melting in the hot oil. Coat thoroughly with both the crumb mixture and the batter, and make sure the ice cream is frozen hard before frying.
Serves: 6Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- ½ cup graham cracker crumbs
- ½ tsp. ground nutmeg
- 4 Tbsp. plus 2 tsp. sugar, divided
- 1 pint vanilla ice cream
- 1 tsp. baking soda
- 1 cup flour
- 4 cups, plus 1 Tbsp. vegetable oil, divided
- ¾ cup beer, preferably flat
- 1 tsp. ground cinnamon
- 6 Tbsp. caramel sauce
- Line a tray with aluminum foil. Place in the freezer while preparing the crumb coating. Combine the graham cracker crumbs, nutmeg, and 1 tablespoon plus 2 teaspoons of the sugar and set aside.
- Scoop out 6 golf-ball-sized scoops of ice cream. Roll thoroughly in the crumb mixture. Stick a chopstick through the middle of each ball, and place on the frozen tray. Freeze overnight.
- The next day, prepare the batter by sifting the baking soda into the flour, and stir in 1 tablespoon of the vegetable oil. Slowly add ½ cup of the beer, stirring. Add as much of the remaining beer as is necessary to form a thick batter that is not too runny. Set aside.
- Refrigerate and chill for 30 minutes. Combine the cinnamon with remaining 3 tablespoons of the sugar and set aside. Heat the oil in the fondue pot on the stove, and set on the burner.
- Take one ice cream ball out of the freezer. If necessary, use a knife to gently dislodge the bottom of the ball from the foil. Use your fingers to completely coat the ball with the batter.
- Heat the oil in a large pot set over medium-high heat, making sure it is not more than half full. Use dipping basket to gently lower the ice cream ball until it is submerged halfway in the oil. Cook very briefly, for about 5 seconds, then turn over and cook the other side. Remove and roll in the cinnamon sugar mixture. Continue with the rest of the ice cream balls. Serve immediately topped with the caramel sauce.