Tuesday, April 19, 2011
Southern fried Ice cream
As with many recipes, there are various versions of almost every kind of dish imaginable. This "southern" version uses crushed Pecans and shredded coconut to give this treat a slight distinction. The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. The extremely low temperature of the ice cream prevents it from melting while being fried. It may be sprinkled with cinnamon and sugar and a touch of peppermint, though whipped cream or honey may be used as well. For more recipes in South Carolina, see: Savor South Carolina.
1 pint Vanilla ice cream slightly softened
2 eggs white
1 1/4 cups crushed Pecans
1/4 cup of shredded Coconut
Using a 2-inch ice cream scoop, make five balls of ice cream. Place in a waxed paper-lined pie plate and freeze at least 1 hour.
In a small bowl with a fork, beat egg whites until foamy. Place crushed Pecans and shredded Coconut in a second small bowl or plate. Using two spoons or your hands, quickly roll each ice cream ball in beaten egg whites, then Pecan/Coconuts, then again in egg whites and crushed Pecan/shredded Coconut. Return to waxed paper-lined pie plate. Freeze at least 3 to 4 hours or until hard, or cover with foil and freeze up to 1 week.
In a heavy saucepan over medium heat, heat 3 inches oil to 375°. Using a basket or slotted spoon, lower two or three ice cream balls at a time into oil and fry for about 10 seconds or until nuts are browned but ice cream is not melted. Drain briefly on paper towels then place in individual dessert dishes.
If desired, drizzle with honey or sprinkle with cinnamon, or do both.
Note: Try variations using coffee ice cream served with Chocolate Sauce or chocolate ice cream served with Caramel Sauce, fruit flavored sauces would also be delicious.