Cinco De Mayo

[cougars_catnip]

In honor of Cinco de Mayo, I give you Mexican Fried Ice Cream

Mexican Fried Ice Cream

8 Servings

1 1/2 quarts highest quality vanilla ice cream

4 cups cornflakes
1 1/2 teaspoons cinnamon
1/4 cup sugar

2 eggs

Vegetable oil for frying

1/2 cup Decadent Caramel Sauce or Basic Caramel Sauce
1/2 cup Decadent Chocolate Truffle Sauce or Hot Fudge Topping
2 cups sweetened whipped cream
8 maraschino cherries, with stems

Scoop 8 equal size balls from the ice cream (about 3/4 cup each).  Transfer the balls to a parchment-lined baking sheet and put them in the freezer until frozen solid, several hours or overnight.  Place the cornflakes in a Ziploc-type bag, seal the bag, and coarsely crush with a rolling pin.  Pour the crushed cornflakes onto a large plate and add the cinnamon and sugar; mix well.  Break the eggs into a small bowl and beat them with a fork.  Remove the ice cream balls from the freezer.  Dip each ball in the beaten egg, then roll in the crumbs. Press the crumbs into the balls with your hands. Dip the coated balls into the egg mixture a second time and roll them in the crumbs. Place the coated balls back on the baking sheet and return them to the freezer for at least 8 hours or until they are frozen solid.  Once the balls are frozen solid, they may be placed in a sealed freezer bag and kept frozen for up to two months. When ready to serve, preheat the deep fryer to 400°.  Place the ice cream balls in the hot oil, 2 or 3 at a time, turning occasionally until they are crisp, 1-2 minutes.  Remove to a paper-towel lined baking sheet to drain. To serve: place a fried ice cream ball in a serving bowl, drizzle with 1 tablespoon of caramel topping, then chocolate topping.
Add a scoop of whipped cream and a maraschino cherry.

Amount Per Serving
Calories 494 Calories from Fat 204
Percent Total Calories From: Fat 41% Protein 7% Carb. 51%

Decadent Caramel Sauce

12 Servings

1 1/4 cups sugar
1 1/2 cups whipping cream
1/4 cup butter
1 teaspoon vanilla

Heat the sugar in a large deep skillet over medium-high heat.  The sugar will begin to melt on the edges. Using a wood spoon or heatproof rubber scraper, stir the melted sugar to the center.  Continue stirring the melting sugar until it is completely melted to a golden brown liquid.  Turn the heat to low and continue cooking if you want the caramel flavor intensified or if you like it a little bitter. Watch carefully so it doesn’t burn. Reduce the heat to low and pour in the whipping cream; it will bubble up.  Stir until the cream is incorporated, then add the butter and stir until melted.  Wash down the sides with a brush dipped in water to prevent sugar crystals. Turn the heat off and add the vanilla.  When the mixture is cool, transfer to an airtight container. It can be kept at room temperature for several months. Note: if the caramel is too thick, warm the caramel in the microwave in 30 second intervals and add additional whipping cream.

Amount Per Serving
Calories 223 Calories from Fat 134
Percent Total Calories From: Fat 60% Protein 1% Carb. 39%
 

Decadent Chocolate Truffle Sauce

Makes about 3 1/2 cups
2 cups chopped semi-sweet or bittersweet chocolate
2 cups heavy cream
2 tablespoons butter
1 teaspoon vanilla

Measure the chocolate and heavy cream in a microwaveable container. Microwave 3 minutes on high. The heavy cream should be hot; if not, microwave an additional minute or two until it is. Remove the mixture from the microwave and let sit 5 minutes. Whisk until smooth and thickened. Whisk in the butter and vanilla.  Store in an airtight container in the refrigerator for up to two weeks.

A/N ::  it’s best if you use the highest quality chocolate you can find and afford, preferably with a high (60% or higher) cocoa content.  Milk chocolate contains extra ingredients and isn’t suitable for this sauce. It is also very good if you throw in a shot of Kaluah or Tia Marie liqueurs.  

Amount Per Serving
Calories 212 Calories from Fat 160
Percent Total Calories From: Fat 76% Protein 3% Carb. 22%

 

Comments

[sid]

I've only had Mexican fried ice cream once, and I'm guessing it must have been in my very early twenties before I became lactose intolerant. So I will never make this, but I want to thank you because I always wondered how it was made!

And to anyone who wonders: oh, it's fantastic. :-)

[taste_of_water]

hello fellow lactose intolerant person!

I don't know where you live but I some stores where I live sell lactose free ice cream (I live in Sweden) there's also tofu ice cream if you don't mind it tasting a bit too sweet.

[sid]

I've tried a couple of substitutes, but they're hard to find and just not what my taste buds crave when I crave ice cream, you know? So I settle for stealing a couple of bites when somebody else is eating the real thing. *g*

[taste_of_water]

Yeah I know what you're talking about, I won't touch the tofu ice-cream and had pretty much resigned myself putting up with the stomach ache whenever I missed the taste too much before I found a substitute that I liked (now if only it existed in flavors other than vanilla I'd be even happier, but I'm greedy ^^)

[cougars_catnip]

you're welcome. :)

You could make it with sorbet, OR maybe you could make homemade ice cream with Lactaid. ( isn't that the milk for folks who are lactose intolerant? )

CC

[taste_of_water]

I don't trust myself not to burn down the house if I try to fry the ice cream but the sauces sound delicious and I will definitely try my hand at them.

thank you for sharing ^^

[cougars_catnip]

:) My pleasure.