Deep Fried Ice Cream Recipe

Deep Fried Ice Cream Recipe

REALLY EASY!




Ingredients:
Atleast 4 quarts ice cream
atleast 4 cups crushed cereal
2 Tablespoon sugar
2 teaspoons cinnamon
2 eggs
strawberries and whip cream (optional)

TIP#1:
the longer you leave the ice cream scoops in the freezer, the better it will turn out!

TIP#2:
if you run out of the cereal crumb mixture, make some more :)

Mango and Coconut Ice cream Recipe

Ingredients

Mangoes, ripe 2 medium
Lemon juice 2 teaspoons
Coconut milk 1 cup
Milk 1 cup
Cornflour 3 tablespoons
Sugar ½ cup
Salt ¼ teaspoon
Coconut, scraped 2 tablespoons
Egg whites 2
Fresh cream ½ cup

Method

1.Peel mangoes and make a puree of the pulp with lemon juice. Set aside.

2.Mix together coconut milk and half the milk in a saucepan.

3.Dissolve the cornflour in the remaining milk and add sugar and salt. Add this to the coconut milk mixture and cook over low heat, stirring constantly, until a thick custard is formed.

4.Add the scraped coconut. Mix and set aside to cool.
5.Add the mango puree and mix well. Pour into a lidded bowl and place in the freezer until half frozen.

6.Beat egg whites until soft peaks are formed. Beat cream.

7.Transfer the mango mixture to another bowl. Add the beaten egg whites and mix until smooth. Fold in the beaten cream and mix well.

8.Freeze this mixture for three hours. Remove from the freezer and beat again till smooth.

9.Return to the freezer until well frozen.

Chocolate Ice Cream

1/3 Unsweetened chocolate cocoa powder
1 1/2 Cups of sugar
1 Can Evaporated Milk
2 Cups whipping cream
1 Teaspoon vanilla extract

1) Mix cocoa powder and sugar in a sauce pan.

2)Once you have finished mixing the cocoa powder and sugar together, take a spoon and press the mixture against the side of the pan.

3)Add in evaporated milk and stir well.

4)Put the pan on a stove. Set burner on medium heat.stir the mixture constantly until all of the powder is dissolved. Remove the pan and place it in the refrigerator to make it as room temperature.

5)Once the mixture is at room temperature, mix in whipping cream and vanilla extract .

6)Make sure there are no large chunks. Continue to stir until all chunks are gone.

7)Put the ice cream in your ice cream maker. This ice cream recipe takes longer than most to freeze.

Black Forest Ice Cream Cake Recipe

1 quart Vanilla or cherry ice cream, softened
1 3/4 cups All-purpose flour
2 cups Granulated sugar
3/4 cup Hershey's cocoa
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
2 Eggs
1 cup Strong black coffee
1 cup Buttermilk or sour milk
1/2 cup Vegetable oil
1 tsp Vanilla extract
3 cups Whipped cream
1 cup Cherry pie filling

Oven Temp ~ 350°
Baking Time ~ 30 - 35 Min
Pan Type ~ 2 9 inch round cake pan

Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.

Preheat oven, Grease and flour two cake pans.

Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared cake pans. Bake until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.

Place 1 cake layer upside down on serving plate; top with ice cream removed from cake pan. Place second cake layer, top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving.

* To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.

White Chocolate Ice Cream

2 c Half and half
12 oz White chocolate, coarsely chopped
4 Eggs
1 1/2 c Sugar
2 c Whipping cream

Scald half and half in top of double boiler set over simmering water.
Add chocolate. Reduce heat so water barely simmers and cook until
chocolate is melted, stirring occasionally. Remove from heat. Using
electric mixer, beat eggs in medium bowl to blend. Add sugar and beat
until dissolved. Slowly mix in chocolate mixture. Beat in cream.
Refrigerate until well chilled.

Process chocolate mixture in ice cream maker according to
manufacturer's instructions. Freeze in covered container at least 4
hours to mellow. If frozen solid, let ice cream soften slightly in
refrigerator before serving. Makes 2 quarts.