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Ice cream and corn flakes combined and fried rests on a pina colada cream sauce. Spike the sauce for adults, omit the rum for the kids.
For the fried ice cream:
1. With an ice cream scoop, form 4 large balls of ice cream.
2. Place them on a waxed paper lined baking sheet.
3. Freeze for at least 2 hours.
4. Combine cornflakes and cinnamon in a shallow dish. Mix.
5. Put cornflakes in a plastic Ziplock bag. Close bag. Put it on the counter.
6. Using a rolling pin, crush the cornflakes.
7. Spread the crushed cornflakes in the shallow dish.
8. Dip the frozen ice cream balls in the crumb mixture and freeze for another 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 again, 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 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.
For the Pina Colada Cream Sauce:
1. Add 1/2 cup of ice cream into a bowl.
2. Mix ice cream until melted to a creamy consistency.
3. Add pineapple juice, Coco Lopez and rum. Stir.
4. Taste and adjust the ratio of ingredients to your liking.
For the assembly:
1. Place 4 plate on the table.
2. Pour Cream Sauce in plates covering bottom completely.
3. Add pineapple chunks around perimeter of plate.
4. Place fried ice cream on the sauce filled plate.
(The related blog includes a recipe photo tutorial.)
Fried Ice Cream By Emeril Lagasse, adapted by Carmen Ortiz of Baking is my Zen.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!