Deep Fried Icecream Recipe Icecream Pakora Ice Cream Bhajiya

DEEP FRIED ICECREAM RECIPE | ICECREAM PAKORA | ICE CREAM BHAJIYA

Steps:

• firstly, scoop large-sized ice cream. you can take any flavour of ice cream, however, i have used vanilla ice cream.
• using a cling wrap try to shape to a round shape.
• freeze for at least 5 hours or until it turns firm.
• after 5 hours, you can wrap it with bread. for that trim the sides of bread.
• flatten slightly using a rolling pin.
• now brush the sides of the bread with water. this helps to seal tight.
• now place the ice cream ball in the centre.
• and cover with another bread slice and seal the sides. you can brush more water if it is difficult to seal.
• now shape to a round shape and wrap in a cling wrap.
• freeze for at least 5 hours so that the ice cream and bread are frozen.
• now to prepare the slurry, in a small bowl take ½ cup maida, ¼ cup cornflour and 1 cup water.
• prepare a smooth lump-free batter by mixing well.
• now take the bread-rolled ice cream and dip it in the slurry.
• immediately roll into the breadcrumbs making sure to coat uniformly. you can double coat the breadcrumbs to get extra crispiness for pakoda.
• freeze for 5 hours again to set completely. this is the final freezing stage.
• after 5 hours of freezing, deep fry in hot oil. make sure to use a deep vessel as the whole ice cream ball must be dipped in completely.
• fry for just 30 seconds and make sure it turns golden brown. over frying will melt the icecream from inside.
• finally, enjoy fried ice cream with chocolate sauce.

DEEP FRIED ICE CREAM

Steps:

• Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.
• Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer.
• Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. Once it's completely covered return it to the freezer.
• In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately.

DEEP-FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Line a baking sheet with wax paper.
• Use a 1-tablespoon scoop to portion 12 ice cream balls onto the prepared baking sheet. Freeze for at least 4 hours, or overnight.
• Cut the biscuits in half, then roll out each half on a lightly floured surface into a thin round.
• Working quickly, add a frozen ice cream ball to the center of each dough round. Wrap the dough around the ice cream to seal tightly. Set on the baking sheet. Repeat with the remaining dough and ice cream.
• Freeze the biscuit balls for 1-2 hours, until firm.
• Heat the canola oil in a large pot over medium-high heat until it reaches 325°F (160°C).
• Working 4 at a time, add the biscuit balls to the hot oil and cook until golden brown and crunchy, 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain.
• Transfer the fried balls to the freezer for another hour, until firm.
• To serve, arrange the fried ice cream balls on a plate and top with chocolate syrup, whipped cream, and sprinkles.
• Enjoy!

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.

TEMPURA FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
• Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
• Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
• Wrap frozen ice cream ball in pound cake so it's fully enclosed. Freeze for at least an hour, or until firm.
• Make tempura batter by mixing flour, egg, and water a little at a time.
• Heat oil to 400˚F (200˚C).
• Coat the wrapped ice cream in tempura batter.
• Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don't cook for too long or else the ice cream will melt.
• Remove excess oil by patting with a paper towel.
• Serve immediately with your toppings of choice.
• Nutrition Calories: 1322 Fat: 101 grams Carbs: 95 grams Fiber: 3 grams Sugars: 52 grams Protein: 10 grams
• Enjoy!