In the last two weeks, I’ve been in eight different states and hosted two baby showers. Traveling is taking its toll on me, but at the same time I’m enjoying every minute. Before leaving, I had BIG intentions on scheduling posts for you while I was gone so we wouldn’t miss a beat on this blog. Every day, leading up to my departure, I would say to myself, “Today is the day that I will sit down and schedule my posts.” As usual, life got in the way and before I knew it, Judah and I were boarding the airplane with no scheduled posts under my belt. Oops!
So, when I can, I’ve been trying to squeeze in some yummy recipes I know you will enjoy while I’m gone. I have bunches to share with you, but now just need to find the time during my travels to sit and write. Good news is, I’ll be home this Saturday and should return to regular scheduling next week. 🙂
Right now, I’m in Nashville, Tennessee on a quick road trip with my little sister to check out a possible college option for her. Being in Nashville brought back memories of my college experience and the four years I lived here. One of my foodie memories established in Nashville is the first time I tried fried ice cream at a ritzy sushi restaurant, of all places. I didn’t order sushi (yuck) but I did make sure I had my dessert. And, this fried ice cream had me at “hello!”
Since my initial taste of fried ice cream, I knew I had to try to recreate it at home, but this idea slipped my mind for many years until a few months ago. When National Ice Cream Month (July) was approaching, I sat down and wrote all of the variations of ice cream I wanted to make and post for the month. Fried Ice Cream was at the top of the list, but for some reason (that might have something to do with me making too many ice cream treats to fit in one month) this recipe did not make its appearance on my blog in July and now I think it just can’t wait any longer.
I never pay attention to the measurements I use for this, so below is my best guess based on four servings. It will really vary on how big you make the ice cream balls. I like the crust to be simple with cinnamon thrown into the crushed CornFlakes cereal, but you can add other spices and ingredients (maybe coconut?) to the mixture if you are so tempted. If you’ve never had fried ice cream, give this a try because I think you will love spooning through a spicy crispy crust to find slightly melted ice cream oozing out.
- 1 quart vanilla ice cream , slightly softened
- 4 cups CornFlakes cereal , crushed
- 1 teaspoon ground cinnamon
- 2 eggs , beaten
- 1 Tablespoon milk
- 1 1/2 cups vegetable oil
- caramel and chocolate syrup , or honey, for topping (optional)
Spoon four ice cream scoops onto a baking sheet lined with wax paper. Place the pan into the freezer and allow to firm up for 1 hour. Meanwhile, place the crushed CornFlakes cereal into a bowl and mix with the cinnamon. Mix the eggs and milk in a separate bowl; set aside.
Remove the frozen ice cream scoops from the freezer and use your hands to mold them into uniform sized rounds. Working with one at a time, roll an ice cream ball into the crushed cinnamon cereal to coat and place back on the wax paper. Repeat with remaining ice cream.
Roll each round into the egg mixture, then coat again in the cereal and place back onto the wax paper lined baking sheet. Return to the freezer for about an hour.
Heat the oil in a heavy skillet to 365?F – 375?F. Remove the ice cream from the freezer and fry each coated ice cream round for 20 to 25 seconds, turning to fry evenly. Transfer to a paper towel then quickly place on individual plates and drizzle with caramel, chocolate or honey.