Recently whenever I go out I constantly see people ordering fried ice cream and talking about fried ice cream. What is fried ice cream you might ask? Well It’s simple adding a coating of usually cornflakes powder and egg whites to the surface of an ice cream ball and deep frying it for a couple of seconds. Remember this requires some skill so that you don’t get melted ice cream/cornflakes/scrambled eggs in a pan. I chose the Fried Cheesecake Ice Cream Recipe because its simple to make in an ice cream maker and it tastes great fried. Tell us about your experience in the comments.
Fried Cheesecake Ice Cream
- 12 ounces cream cheese room temperature, cut into 2-inch pieces
- 1 cup granulated sugar
- ½ teaspoon salt
- ¼ cup mascarpone room temperature
- 1 cup whole milk room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup sour cream room temperature
Put the cream cheese into the bowl of a stand mixer that has been fitted with the mixing paddle. Mix it on medium speed until it gets smooth. While the mixer is running, gradually add the sugar and salt and mix it all until homogenous. Add the mascarpone and mix until well combined. Slowly add the milk and vanilla and mix it all until it gets smooth. Use the fold function to mix in the sour cream. Cover and refrigerate 1 to 2 hours, or overnight.
Turn on the ice cream maker and pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.