Chinese Deep Fried Ice Cream With Caramel Sauce Recipes

ICE CREAM WITH CHOCOLATE CARAMEL SAUCE

Steps:

• Cook sugar in a very small dry heavy saucepan or skillet over moderately high heat, undisturbed, until sugar begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
• Remove caramel from heat and carefully pour in cream (mixture will steam and bubble vigorously). Once bubbles begin to subside, add chocolate and stir until sauce is smooth. Stir in vanilla and pour sauce over ice cream.

CARAMEL ICE CREAM SAUCE

Steps:

• In a small saucepan, combine brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.

DEEP FRIED ICE CREAM

Steps:

• Give the ice-cream scoops a perfect round.
• Put the 4 scoops in the deep freezer for 15 minutes.
• Give it an egg wash once you remove it from the deep freezer.
• Roll on the crushed corn flakes and give it a nice coating.
• Put it in the freezer for 20 minutes.
• Repeat the process twice.
• Heat the oil.
• Make sure it is burning hot.
• Deep fry the ice-cream quickly for 5-8 seconds.
• Make sure that the oil is very hot or the corn flakes won't get its colour.
• Now add little brandy or cognac and flambe it on the table.

CHINESE DEEP FRIED ICE CREAM WITH CARAMEL SAUCE

Steps:

• To make caramel sauce:.
• Combine cream, sugar, butter and vanilla extract in a saucepan.
• Cook stirring for 5 minutes until sugar dissolves.
• Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens.
• To make ice-cream:.
• Cut cake into 8 1cm slices.
• Lay 1 slice cake in your hand.
• Top with scoop of ice cream.
• Place second piece of cake over top of ice cream and using your hands mould cake to form a ball around ice cream.
• Transfer to a tray and place in freezer immediately. Repeat with all ice cream and cake.
• Allow balls to stand in freezer for at least 1 hour.
• Beat eggs in shallow bowl.
• Place breadcrumbs onto a plate.
• Working with one ball at a a time, roll in egg then coat with breadcrumbs and refreeze.
• Freeze for at least 2 more hours or overnight.
• Remove balls from freezer, stand 5 minutes.
• Pour oil into saucepan. Heat and it is ready when a piece of bread dropped in turns brown within 15 seconds.
• Lower 2 ice cream balls in at a time into the oil.
• Cook for 1 minute until golden and drain on paper towel.
• Serve immediately drizzled with caramel sauce.

CARAMEL FRIED ICE CREAM

Steps:

• Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm. In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon. , Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm. , For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm. , Heat oil in an electric skillet or deep-fat fryer to 375°. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce.