Sunnys Fried Apple And Pear Ice Cream Recipes

SUNNY'S FRIED APPLE AND PEAR ICE CREAM

Steps:

• For the ice cream: In a large pan on medium heat, add the butter, brown sugar, pumpkin pie spice, apples, pears and a tiny pinch of salt. Cook while stirring until the fruit is tender, but still has a bit of a bite, 6 to 8 minutes. Remove to a plate or bowl and place in the freezer or refrigerator until cold.
• In a large bowl, add the softened ice cream and chilled fruit and stir until combined. Place in an airtight container and return to the freezer until firm, 1 to 2 hours. Place a parchment-lined baking sheet in the freezer to chill as well.
• For the coating and frying: In a bowl, add the cereal, pecans and a pinch of salt and stir to combine. In another bowl, add the eggs and 2 tablespoons water and whisk. Refrigerate the egg wash until needed, returning it to the refrigerator when not in use.
• Remove the ice cream from the freezer. Using an ice cream scoop, make 1 ball of ice cream (if you use your hands to make it perfect, do it fast!) and quickly roll it in the cereal coating. Place it on the baking sheet in the freezer and repeat for the remaining balls. Freeze until firm, about 1 hour.
• Remove the egg wash from the fridge and, one by one, dunk and coat each ball in it. Then roll again in the cereal coating, returning each ball to the freezer immediately after rolling in the cereal coating. Freeze this time about 30 minutes.
• Repeat the egg wash and cereal coating again, freezing the final time a full 2 hours or overnight. (Perfect to prep the day before!)
• Fill a heavy pot or deep fryer about halfway with oil and bring to 375 degrees F. Drop a few ice cream balls in directly from the freezer and cook golden brown, about 1 minute. Timing depends on the batch and ball size, so watch the pot! Roll on a paper-towel-lined plate to quickly remove any excess oil. Serve immediately after frying.

BLUE CHEESE-PEAR ICE CREAM

Steps:

• In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2. Puree in a food processor and transfer to a bowl to cool. Refrigerate until well chilled, at least 2 hours.
• In a medium saucepan, heat the cream to a gentle boil over medium heat. Remove from the heat.
• Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean bowl. Add the blue cheese and salt, and whisk until fairly smooth. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
• Whisk together the pear and cheese mixture and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
• To serve, scoop the ice cream into bowls, 2 scoops per person. Drizzle with honey and sprinkle with chopped nuts. Place 2 phyllo cookies in the ice cream and serve.
• Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
• Place the phyllo on a work surface and cover with a damp kitchen towel. With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar. Repeat with the remaining ingredients. Fold the phyllo stack in 1/2 over itself. Cut the phyllo twice lengthwise and twice across to make rectangles.
• Bake until golden brown and just crisp, about 10 to 12 minutes. Remove from the oven and cool on the pan until ready to serve.

FRIED PEARS

Steps:

• 1. Mix together sugar and cinnamon in a small bowl and set aside.
• 2. Heat butter and oil in a medium skillet over medium heat (the oil helps to keep the butter from burning). Prepare the pears while heating the butter (this way they don't have time to turn dark). Add pears and saute until just tender.
• 3. Sprinkle with the sugar cinnamon mixture (As little or as much as you like). Stir gently to coat all of the slices. Turn off the heat.
• 4. Add nuts, stir gently to mix. Serve with whipped cream or over vanilla ice cream.