Fried Ice Cream with Pina Colada Cream Sauce

HOT ‘N’ COLD…

No, I’m not referring to Katy Perry’s song, HOT ‘N’ COLD, but to Fried Ice Cream.

Enjoyed Fried Ice Cream for dessert at a restaurant a few years ago and I never forgot it. The dessert seemed so strange, so unusual, so bizzare!? Yet, it was so delicious!

I came upon a blog called  LaDue and Crew and really liked the photography and her post on Deep Fried Ice Cream. Check it out!

I adapted a recipe from Emeril Lagasse. Also added one more element to ‘kick it up a notch’ as Emeril would say. Namely, I added a Pina Colada Cream Sauce.

This is not a dessert you can make in thirty minutes or less. You can try, but it r-e-a-l-l-y won’t work. The ice cream balls need time to set up and freeze properly. Remember my friends, you’re going to be FRYING the ice cream.

This recipe uses cornflakes for the outer coating. I must say, though it’s good, I really PREFER cake as an outer coating (which I had at the restaurant). But, the cornflakes are easier to work with.

So, the recipe follows below…

Fried Ice Cream with Pina Colada Cream Sauce
Recipe by Emeril Lagasse
Adapted by Carmen Ortiz of Baking is my Zen

INGREDIENTS:
1 quart vanilla ice cream
1 cup crushed frosted cornflakes
1 teaspoon cinnamon
2 large eggs
½ teaspoon vanilla extract
Vegetable oil, for frying
Pina Colada Cream Sauce – see below for Carmen’s recipe

DIRECTIONS:
1. With an ice cream scoop, form 4 large balls of ice cream.
2. Place on a waxed paper lined baking sheet.
3. Freeze for at least 2 hours.
4. Combine cornflakes and cinnamon. Mix.
5. Put cornflakes in a plastic zip lock bag. Close bag. Put on counter.
6. Using a rolling pin, crush the cornflakes.
7. Spread the crushed cornflakes in a shallow dish.
8. Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
9. In a bowl, add eggs and vanilla extract. Beat together.
10. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely.
11. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
12. Heat the oil in a large pot or fryer to 400 degrees F. (I use a Fry Daddy)
13. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute.
14. Remove from the oil and place in a dessert bowl filled with Pina Colada Sauce. See Recipe below.
15. Repeat with the remaining ice cream.


PHOTO TUTORIAL – Fried Ice Cream

With an ice cream scoop, form 4 large balls of ice cream.

Place on a waxed paper lined baking sheet.

Freeze for at least two hours.

Combine cornflakes and cinnamon. Mix.

Put cornflakes in a plastic zip lock bag. Close bag. Put on counter.

Using a rolling pin, crush the cornflakes.

Spread the crushed cornflakes in a shallow dish.

Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.

In a bowl, add eggs and vanilla extract. Beat together.

Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely.

Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)

Heat the oil in a large pot or fryer to 400 degrees F. (I use a Fry Daddy)

One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute.

Remove from the oil and place in a dessert bowl filled with Pina Colada Sauce. See Recipe below.

Repeat with the remaining ice cream.

The Pina Colada Cream Sauce is the addition I added to the Fried Ice Cream. Recipe follows.

Pina Colada Cream Sauce
Recipe by Carmen Ortiz of Baking is my Zen

INGREDIENTS:
1 scoop of vanilla ice cream

SPLASH OF: (add more or less to your taste)
Pineapple juice
Bacardi white rum
Sweetened cream of coconut (Coco Lopez - * excellent brand)

DECORATE WITH:
Pineapple chunks (Soaked in rum for about 1 hour or less -optional)

DIRECTIONS:
Add one scoop of ice cream in a bowl.
Mix ice cream until melted to a cream consistency.
Add pineapple juice, Coco Lopez and rum. Stir.
Taste and adjust the ratio of ingredients to your liking.

ASSEMBLY:
Pour Pina Colada Cream Sauce on a plate.
Place pineapple chunks on outer edge of plate.

Fry the ice cream. (See Emeril Lagasse’s recipe) and my Photo Tutorial.

Place the fried ice cream in the center of the plate.

~          ~          ~          ~          ~

Enjoy your summer and your Fried Ice Cream creations!

mmm…so good!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Strawberry Cream Scones

What makes SCONES so special?

They’re easy to make, flavor profile combinations are endless, and they just taste so darn good!

The flavor profiles used in this recipe are strawberries and limes. Both ingredients I like and embrace their union totally!

One thing that I’ve learned when working with dough is not to overwork it. This seems like it would be easy to do. I’ve read that the best way to work with dough is to handle it as little as possible.

Dough is ready to be divided.

I used a pizza cutter to cut the scones.

I brushed the scones with egg wash, and then moved them to a baking tray. It was a challenge getting them on the baking tray. Lesson: Don’t do this!

INSTEAD, put the scones on the baking tray. THEN brush with the egg wash.

Just out of the oven. Lime Glaze awaits.

Allow the scones to cool completely before applying the glaze.

Use your favorite scone recipe or you can go to Food Blogga and use her scone recipe.

Strawberry and Lime Cream Scones with Lime Glaze - Recipe located on Susan's blog:   Food Blogga

Strawberry Scones baked by Carmen Ortiz of Baking is my Zen

Enjoy summer’s fresh fruit bounty

…add them to your scones!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Dulce De Leche Blondies ~ Brownies' cousin?

Came across a recipe for Blondies on a blog called Luna Café by Susan Bradley. Believe it or not, I never had Blondies because I didn’t think I would like them. Oh boy, was I wrong! I’m converted!

Susan had a great idea on using a smaller pan size. It made for a bigger, thicker Blondie…more chewy goodness to enjoy!

My brother Dave and his family (wife, Lauren and son, Madden) came to visit from NC. I decided to make Blondies for dessert. They loved the Blondies…especially Madden.

My twist to the Blondie recipe was the addition of sweetened condensed milk in the center; which, after baking, became dulce de leche.

Describing these Dulce De Leche Blondies…OMG!

This is not the prettiest dessert...but it makes up for it in character...

This recipe is a keeper. I’m glad I gave this recipe a try.

Dulce De Leche Blondies
Recipe by Susan Bradley of Luna Café
Adapted by Carmen Ortiz of Baking is my Zen

Makes 16 (2 inch) square bar cookies
Bake at 350 degrees Fahrenheit.

INGREDIENTS:

PAN PREP: Use 8x8 inch pan (lined with aluminum foil)
Vegetable oil spray and flour– for coating the pan (Brand: Baker’s Joy)

BATTER:
1 cup unsalted butter
2 cups packed dark brown sugar

2 large eggs, lightly beaten
2 teaspoons vanilla

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

CENTER INGREDIENT:
1/2 can Sweetened Condensed Milk (optional-add in the whole can)

DIRECTIONS:
1. Line two strips of aluminum foil (shiny side facing down) in an 8x8 inch pan in a crisscross fashion.
2. Spray aluminum foil with the floured oil spray (Baker’s Joy). Set aside.
3. Melt butter in a measuring cup in the microwave.
4. Pour butter into a large mixing bowl. Allow to cool slightly.
5. Add brown sugar into the melted butter.
6. Mix brown sugar and butter.
7. Combine eggs and vanilla. Stir.
8. Pour beaten eggs and vanilla into brown sugar mixture.
9. Sift in a bowl: Flour, baking powder and salt. Mix to combine.
10. Add flour mixture to brown sugar mixture.
11. Stir to combine. DO NOT OVERMIX.
12. Using an ice cream scooper (optional), add half of the batter in the oiled & floured pan.
13. Spread out evenly in pan.
14. Pour the sweetened condensed milk over the batter.
15. Pour and spread the remaining batter in pan.
16. Bake at 350 degrees Fahrenheit for 35 minutes, or when toothpick test shows a few moist crumbs, but not gooey crumbs. It is better if you end up with underdone than overdone Blondies.
17. Remove from oven.
18. Cool on wire rack.
19. Lift Blondies out of the pan.
20. Cut Blondies into 2x2 inch squares.
21. Store airtight at room temperature for up to 2 days.


PHOTO TUTORIAL for Dulce De Leche Blondies

Line two strips of aluminun foil (shiny side facing down) in an 8x8 inch pan in a crisscross fashion.

Spray aluminum foil with the floured oil spray (Baker’s Joy). Set aside.

Melt butter in a measuring cup in the microwave.

Pour butter into a large mixing bowl. Allow to cool slightly.

Add brown sugar into the melted butter.

Mix brown sugar and butter.

Combine eggs and vanilla. Stir.

Pour beaten eggs and vanilla into brown sugar mixture.

 (Sift dry ingredients): Flour, baking powder and salt. Mix to combine.

Add flour mixture to brown sugar mixture.

Stir to combine. DO NOT OVERMIX.

Using an ice cream scooper (optional), add half of the batter in the oiled and floured pan.

Spread out evenly in pan.

Pour the sweetened condensed milk over the batter.

Pour and spread the remaining batter in pan.

Bake at 350 degrees Fahrenheit for 35 minutes,

or when toothpick test shows a few moist crumbs, but not gooey crumbs.

It is better if you end up with underdone than overdone Blondies.

Remove from oven.

Cool on wire rack.

Lift Blondies out of the pan.

Cut Blondies into 2x2 inch squares.

Store airtight at room temperature for up to 2 days.

Enjoy your Dulce De Leche Blondies with a cold tall glass of milk!

A father and son’s love runs deep…

My brother Dave and his son Madden...

Love them dearly ~

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul