Ingredients with Measurements:
- 1 quart vanilla ice cream
- 1 cup crushed cornflakes
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 eggs
- 1/4 cup milk
- Vegetable oil for frying
- Whipped cream for serving
- Chocolate syrup for serving
- Maraschino cherries for serving
Special equipment needed:
- Ice cream scoop
- Deep-fry thermometer
- Slotted spoon
Step-by-step instructions:
1. Use an ice cream scoop to form 8 balls of ice cream. Place them on a baking sheet and freeze for at least 2 hours or until firm.
2. In a shallow dish, mix together crushed cornflakes, flour, and cinnamon.
3. In another shallow dish, whisk together eggs and milk.
4. Roll each ice cream ball in the cornflake mixture, then dip in the egg mixture, and roll again in the cornflake mixture. Make sure the ice cream is completely coated.
5. Place the coated ice cream balls back on the baking sheet and freeze for at least 30 minutes.
6. Heat vegetable oil in a deep saucepan over medium-high heat until it reaches 375°F on a deep-fry thermometer.
7. Use a slotted spoon to carefully lower the ice cream balls into the hot oil. Fry for about 30 seconds or until golden brown. Remove with the slotted spoon and drain on paper towels.
8. Serve immediately with whipped cream, chocolate syrup, and maraschino cherries.
- Time:
Preparation time: 20 minutes
- Freezing time: 2 hours + 30 minutes
- Cooking time: 30 seconds per ice cream ball
Temperature:
- Freezing temperature: 0°F
- Frying temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Saturated fat: 10g
- Cholesterol: 95mg
- Sodium: 160mg
- Total carbohydrates: 43g
- Dietary fiber: 1g
- Sugars: 22g
- Protein: 6g
Substitutions for ingredients:
- You can use any flavor of ice cream you like.
- Instead of crushed cornflakes, you can use crushed graham crackers or cookie crumbs.
- You can substitute almond or soy milk for the milk in the egg mixture.
Variations:
- Instead of cinnamon, you can use nutmeg or cardamom in the cornflake mixture.
- You can add chopped nuts or dried fruit to the cornflake mixture for extra texture and flavor.
- You can drizzle caramel sauce or raspberry sauce over the fried ice cream for a different flavor.
Tips and tricks:
- Make sure the ice cream balls are completely coated with the cornflake mixture to prevent the ice cream from melting during frying.
- Freeze the coated ice cream balls for at least 30 minutes before frying to ensure they hold their shape.
- Use a deep-fry thermometer to monitor the oil temperature and prevent the ice cream from melting too quickly.
- Serve the fried ice cream immediately to prevent it from melting.
Storage instructions:
- You can store the coated ice cream balls in an airtight container in the freezer for up to 2 days before frying.
Reheating instructions:
- Fried ice cream is best served fresh and should not be reheated.
Presentation ideas:
- Serve the fried ice cream in a bowl or on a plate.
- Drizzle chocolate syrup over the top and add a dollop of whipped cream.
- Top with a maraschino cherry for a pop of color.
Garnishes:
- Whipped cream
- Chocolate syrup
- Caramel sauce
- Raspberry sauce
- Chopped nuts
- Dried fruit
- Maraschino cherries
Pairings:
- Miguelitos Fried Ice Cream pairs well with coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Churros
- Cinnamon sugar tortilla chips
Troubleshooting advice:
- If the ice cream melts during frying, the oil temperature may be too high. Lower the heat and try again.
- If the coating falls off the ice cream during frying, the ice cream may not be frozen enough. Freeze for a longer period of time before frying.
Food safety advice:
- Use caution when working with hot oil.
- Do not overcrowd the pan when frying to prevent splatters and uneven cooking.
- Make sure the ice cream is completely coated to prevent any raw egg from coming into contact with the ice cream.
Food history:
- Fried ice cream is believed to have originated in Asia, specifically in China or Japan. It was introduced to the United States in the 1890s and became popular in Mexican restaurants in the 1960s.
Flavor profiles:
- Sweet, crunchy, and creamy.
Serving suggestions:
- Serve Miguelitos Fried Ice Cream as a dessert after a Mexican-inspired meal.
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Region: Mexican