Fried Cream Recipes

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FRIED ICE CREAM



Fried Ice Cream image

Vanilla ice cream with a crunchy coating. Serve with whipped cream, honey, and cherries.

Provided by Jeri Zieman

Categories     Desserts     Frozen Dessert Recipes

Time 4h

Yield 8

Number Of Ingredients 5

1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying

Steps:

  • Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
  • In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
  • In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
  • Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 25 g, Cholesterol 29 mg, Fat 29.3 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 149.5 mg, Sugar 15.2 g

FRIED ICE CREAM RECIPE



Fried Ice Cream Recipe image

Fried ice cream is a tasty dessert made with a scoop of ice cream that is frozen solid and then covered in a crispy coating before being flash-fried.

Provided by Kristina Vanni

Categories     Dessert

Time 3h41m

Number Of Ingredients 8

1/2 gallon vanilla ice cream
2 cups crushed cornflake cereal
1 cup sweetened flaked coconut
4 teaspoons ground cinnamon
3 egg whites
2 tablespoons sugar
Oil for frying
Chocolate syrup, for drizzling

Steps:

  • Gather the ingredients.
  • Place six scoops of ice cream , about 3 inches in diameter, on a baking sheet. Freeze for at least 2 hours or until very firm.
  • In a shallow bowl, combine the cornflake crumbs, coconut, and cinnamon.
  • Roll the frozen ice cream balls in the crumb mixture. Place them back on the baking sheet and freeze again for at least 30 minutes. Reserve the remaining crumb mixture for the next steps.
  • In a medium bowl, beat the egg whites and sugar until foamy.
  • Dip the coated ice cream balls into the egg mixture, then roll again in the reserved crumb mixture, coating completely. Freeze again for 1 hour. Meanwhile, chill a medium bowl or plate in the refrigerator.
  • When ready to fry, heat about 3-inches of oil in a medium heavy-duty saucepan to 375 F. Set the chilled plate next to the pan. Remove one ball of ice cream at a time from the freezer. Quickly dip into the hot oil until the coating turns crisp and brown, 8 to 10 seconds.
  • Remove from the hot oil with a slotted spoon and place on the chilled plate. Repeat with the remaining ice cream balls. Serve immediately with a drizzle of sauce, if desired.

Nutrition Facts : Calories 567 kcal, Carbohydrate 49 g, Cholesterol 39 mg, Fiber 4 g, Protein 7 g, SaturatedFat 12 g, Sodium 194 mg, Sugar 35 g, Fat 39 g, UnsaturatedFat 0 g

CREMA FRITTI (FRIED CREAM) - LIDIA BASTIANICH



Crema Fritti (Fried Cream) - Lidia Bastianich image

Based on a recipe from "Lidia's Italy," episode 202, "Rolling with Nonna Lisa." Lidia gave no quantities, so this is approximated from other sources.

Provided by DrGaellon

Categories     Dessert

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 cup granulated sugar
1 pinch table salt
4 cups whole milk
6 egg yolks
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 eggs
1 pinch table salt
1 cup toasted plain breadcrumbs
canola oil or vegetable oil, for frying
1/4 cup granulated sugar
1 tablespoon cinnamon

Steps:

  • Whisk together flour, sugar and salt.
  • Heat milk to almost simmering. Whisking constantly, add flour-sugar mixture. Cook 5-6 minutes, until thick.
  • Beat egg yolks and vanilla. Add hot pudding, 1/4 cup at a time, until egg yolks are hot to the touch. Pour egg yolk mixture into pot and whisk vigorously over heat 2-3 minutes. It should be quite thick; thicker than a typical pudding.
  • Pour cream into ungreased quarter-sheet pan and spread out evenly. Cover with plastic wrap (press plastic down to touch the surface of the cream to prevent a skin from forming) and refrigerate until set and very cold, 3-4 hours or up to overnight.
  • Dip a butter knife in hot water and run it along the inner rim of the pan to loosen the cream. Invert the pan onto your cutting board to release the cream. Trim edges if necessary and cut cream into diamond shapes.
  • Place flour in a wide dish. In a second dish, beat eggs and a pinch of salt. Place breadcrumbs in a third dish. Dredge cream pieces in flour, then dip into egg, then into breadcrumbs.
  • In a skillet, pour oil 1/4-1/2" deep. Heat oil until it almost shimmers. Fry pieces in hot oil until golden brown, turning once, about 3-5 minutes per side.
  • Combine sugar and cinnamon in a bowl. Sprinkle fried cream with cinnamon sugar as they come out of the pan. Allow to cool slightly before serving. Serve plain or with jam, marmalade or chocolate sauce, if desired.

Nutrition Facts : Calories 210, Fat 6.1, SaturatedFat 2.6, Cholesterol 137.8, Sodium 133.8, Carbohydrate 31.4, Fiber 1, Sugar 17.5, Protein 7.2

FRIED ICE CREAM



Fried Ice Cream image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 1 large sundae, or 3 small sundaes

Number Of Ingredients 9

2 tablespoons salted butter
1 cup cornflakes cereal, crushed
1 tablespoon sugar
1/8 teaspoon ground cinnamon
Pinch kosher salt
3 scoops ice cream of your choice (vanilla, strawberry, pistachio)
Canned whipped cream, for serving
1 tablespoon rainbow sprinkles
3 maraschino cherries with stems

Steps:

  • Melt the butter in a nonstick skillet over medium heat. Add the crushed cornflakes and toast until golden, about 5 minutes.
  • Remove the skillet from the heat and stir in the sugar, cinnamon and salt. Allow to cool slightly.
  • Scoop the ice cream into a bowl or bowls, and spoon over generous quantities of the fried cornflake crumbs. Top with some whipped cream, sprinkles and maraschino cherries.

HEAVY CREAM FRIED EGGS



Heavy Cream Fried Eggs image

Rather than cooking eggs in butter or oil, you can "fry" them in heavy cream and upgrade their flavor at the same time. As the heavy cream boils, the liquid butter fat separates from the butter solids, which then start to brown -- essentially frying the eggs and imparting a nutty flavor. Here, we season the heavy cream with fresh thyme, garlic and red pepper flakes, creating the perfect egg topper for avocado toast but the possibilities are endless. The secret to success is starting with a thin layer of cream in a nonstick skillet and a tight-fitting lid. If you don't have a lid, no worries; a heatproof plate or a baking sheet will work just fine.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 1 serving

Number Of Ingredients 6

3 tablespoons heavy cream
5 sprigs fresh thyme
1 clove garlic, grated
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large eggs

Steps:

  • Add the heavy cream, thyme sprigs, garlic, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper to an 8-inch nonstick skillet. Crack the eggs on top and season with 1/4 teaspoon salt and a few grinds of black pepper. Bring to a simmer over medium-low heat and cook until the cream starts to caramelize around the edges and the egg whites are just set, 3 to 4 minutes. Remove the skillet from the heat and cover with a tight-fitting lid until the yolks are slightly firm but still a bit runny, about 1 minute. Use a spatula to remove the eggs to a plate; discard the thyme sprigs.

DEEP FRIED ICE CREAM



Deep Fried Ice Cream image

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

1 pint ice cream, any flavor
1 loaf sliced white bread
6 to 8 cups canola oil, for frying
1/2 cup sugar
2 teaspoons cinnamon

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.

FRIED ICE CREAM DESSERT BARS



Fried Ice Cream Dessert Bars image

Fried ice cream is such a delicious treat, but it can be a hassle to make individual servings. This recipe gives you the same fabulous flavor in an easy and convenient bar form. -Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
2 cups crushed cornflakes
1-1/2 teaspoons ground cinnamon
3 tablespoons sugar
1-3/4 cups heavy whipping cream
1/4 cup evaporated milk
1/8 teaspoon salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
Optional: Honey, whipped cream and maraschino cherries

Steps:

  • In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely., In a large bowl, beat cream, evaporated milk and salt until it begins to thicken. Gradually beat in condensed milk and vanilla until thickened., Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour filling over crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into bars. If desired, serve with honey, whipped cream and cherries.

Nutrition Facts : Calories 276 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 187mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.

FRIED CREAM OF WHEAT A K A THE FARINA PROJECT



Fried Cream of Wheat a K a the Farina Project image

I guess you would categorize this as the West coast version of fried grits. Take that, Impera_Magna! ;) A recipe from --Tasty's-- Great-grandmother as transcribed by --Tasty's-- grandmother. The fried farina was usually served with bacon and eggs. Nice, huh? Recipe requires 1 day or overnight advance preparation.

Provided by COOKGIRl

Categories     Breakfast

Time 10m

Yield 16 slices

Number Of Ingredients 6

3/4 cup farina (Cream of Wheat)
4 1/4 cups water (read *Note)
1/2 teaspoon salt (optional)
farina meal, for dredging
butter
warm maple syrup

Steps:

  • *Note: the directions on the back of the Cream of Wheat box indicate you can substitute milk for all (or part of) the water. I've prepared the recipe using water only and with water/milk especially if there is milk on hand that is close to the pull date.
  • In a pan, bring water (and salt if using) to the boil (or almost to the boil if using milk) and stir in 3/4 cup Cream of Wheat. Stir with fork or wire whisk to break up any lumps.
  • Lower heat and simmer uncovered for 10 minutes, stirring every minute or so. Note: Cooking time may vary depending on which type of Cream of Wheat is used.
  • While still hot, pour the cooked cereal into a 9x11-inch buttered casserole dish.
  • Let cool, cover, then place in refrigerator overnight.
  • Next day, cut the farina up into 16-20 slices. (Another method is to carefully invert the casserole dish over the skillet. The farina will slip out of the casserole dish easily. This is trickier to do though. I find Option A much easier.).
  • Place farina meal in a shallow plate or on a piece of wax paper.
  • Lightly dredge each slice in farina meal.
  • In a large skillet, melt 2 tablespoons butter on medium heat.
  • Add some of the farina slices to the skillet but do not crowd.
  • Fry on both sides until golden brown and crispy.
  • Cook the slices in batches, adding more butter as needed.
  • Arrange on platter and serve with butter and warm maple syrup.

Nutrition Facts : Calories 30.4, Sodium 1.5, Carbohydrate 6.4, Fiber 0.2, Protein 0.9

MEXICAN FRIED ICE CREAM



Mexican Fried Ice Cream image

"Fried ice cream is one of my favorite desserts to order from Mexican restaurants," says Mandy Wright of Springville, Utah. "When my sister and I found this recipe for preparing it at home, we knew it would be an impressive way to end a meal."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 5

1/2 gallon French vanilla ice cream, softened
3 cups crushed cornflakes
4 teaspoons ground cinnamon
Oil for deep-fat frying
Honey and whipped topping, optional

Steps:

  • Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.

Nutrition Facts :

DEEP-FRIED ICE CREAM RECIPE BY TASTY



Deep-Fried Ice Cream Recipe by Tasty image

These ice cream bombs are worth the wait! Delicious vanilla ice cream is wrapped inside canned biscuit dough, then deep fried to create a crunchy-on-the-outside, creamy-on-the-inside frozen treat. Don't forget the garnishes for extra decadence!

Provided by Matt Ciampa

Categories     Bakery Goods

Time 6h15m

Yield 12 servings

Number Of Ingredients 7

1 pt vanilla ice cream
6 unbaked canned biscuits
all purpose flour, for dusting
6 cups canola oil, for frying
chocolate syrup, for serving
whipped cream, for serving
sprinkles, for serving

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!

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From iambaker.net


FRIED ICE CREAM (QUICK AND EASY) - KITCHEN FUN WITH MY 3 SONS
2022-04-27 Cook the corn flakes, stirring constantly, until the cereal turns a light golden brown, about 5 minutes. Remove from the heat and stir in the sugar. Place the cornflake mixture into a shallow dish and cool completely. Once the coating is cooled, roll the ice cream balls in the coating, pressing so that it sticks well to the ice cream balls.
From kitchenfunwithmy3sons.com


MEXICAN FRIED ICE CREAM RECIPE {+VIDEO} | LIL' LUNA
2022-05-27 Scoop the ice cream into ½ cup balls and freeze for one hour, until firm. In a shallow dish, whisk together the crushed cornflakes and cinnamon. In another shallow dish, beat the egg whites until frothy. Dip each of the ice cream balls in the egg whites, then roll in the cornflakes, coating the ice cream completely.
From lilluna.com


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