FRIED ICE CREAM
Bon Appetit/October 1979 – R.S.V.P Letters to the Editor
From the Spruce Pond Inn in Stowe, Vermont
- Cream Puff Shells
- 1 cup water
- 1/2 cup butter
- 1 1/2 cups flour
- 5 eggs, room temperature
- 1 1/2 qts vanilla ice cream, firmly frozen
- Beer Batter
- 2 cups flour
- 12 oz flat beer
- 2 eggs, room temperature
- Oil for deep frying
- Pure maple or raspberry syrup
For Shells: Preheat oven to 350. Lightly grease baking sheet. Bring water to boil in medium saucepan. Add butter and let melt. Add flour, stirring quickly until dough forms a ball. Transfer to mixing bowl. Using electric mixer at medium speed, add eggs one at a time, beating thoroughly after each addition. Spoon 1 ½ - 2 inch mounds onto baking sheet, or fill pastry tube with dough and mound onto sheet. Bake until golden brown, about 40 minutes. Let cool completely in draft-free area.
Slice partway through each shell and fill with ice cream. Wrap each puff with foil and freeze until solid, at least one hour.
For Batter: Combine flour, beer and eggs in medium bowl and mix well.
Heat oil to between 350 and 375.. Dip frozen puffs in batter and deep fry until golden brown. Quickly drain on paper towels. Place in individual serving dishes and top with syrup. Serve immediately.