Fried ice cream with apple and pear

Votes: 1

How to Make Fried Apple and Pear Ice Cream

Time: 6 hours 10 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 433, total fat 26 G., saturated fats 11 G., proteins 9 G., carbohydrates 44 G., fiber 4 G., cholesterol 159 mg, sodium 524 mg, sugar 32 G.

This dessert will amaze your loved ones with its unreality! And yet, fried ice cream is completely realistic. The secret lies in the thick layer of breading in which the balls are coated, so that the ice cream doesn't melt during the rapid deep-frying process while the crust browns. It's also important that the ice cream is well-set. In this recipe, Sunny Anderson blended store-bought vanilla ice cream with pears, apples, and aromatic spices, giving the dessert a delicious apple pie flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ice cream

4 tablespoons unsalted butter
1/4 cup light brown sugar
2 teaspoons pumpkin pie spice mix
1.5 liters vanilla ice cream, softened

Breading and frying

2 Granny Smith apples, peeled and diced
2 pears, peeled and cut into pieces
2 cups cornflakes, crushed
1 cup finely chopped pecans
6 eggs
Vegetable oil for frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: apples, pears, brown sugar, pumpkin pie spice, pecans, cornflakes, dry breakfast

Cooking the dish according to the recipe:

Ice cream:

In a large skillet over medium heat, melt the butter, add the brown sugar, pumpkin pie spice, apples, pears, and a tiny pinch of salt. Cook, stirring, until the fruit is softened but still slightly crisp, 6-8 minutes. Transfer to a plate or bowl and place in the freezer or refrigerator until completely cool.
Place the softened ice cream and cooled fruit in a large bowl and mix until smooth. Transfer to an airtight container and freeze until set, 1-2 hours. Place a parchment-lined baking sheet in the freezer to chill as well.

Breading and frying:

In a bowl, combine the oats, pecans, and a pinch of salt. In another bowl, beat the eggs with 2 tablespoons of water. Refrigerate the eggs until ready to use.
Remove the ice cream from the freezer. Scoop out 1 scoop of ice cream (if you want to shape it perfectly with your hands, work quickly!) and quickly roll it in the cereal. Place it on a freezer tray and repeat with the remaining ice cream. Freeze until completely set, about 1 hour.
Remove the egg mixture from the refrigerator and dip each ball into it one at a time. Then roll them in the cereal again, returning each ball to the freezer immediately after rolling. Freeze for about 30 minutes this time.
Dip the balls in the eggs again and roll them in the cereal, freezing them for a final time for 2 hours or overnight. Best made the night before!
Fill a heavy-bottomed saucepan or deep fryer about halfway with oil and heat to 190°C (375°F). Drop a few scoops of ice cream straight from the freezer into the oil and fry until golden brown, about 1 minute.
Cooking time will vary depending on the size of the balls and the batch size, so keep an eye on the pan! Roll the balls on a paper towel-lined plate to quickly remove excess oil. Serve immediately.