Desserts (Fried Ice Cream)

By chefbobby

Frying makes anything taste better, and it's easier than you'd ever imagine. So pour some oil, crank up the heat and prepare to churn out this flavorful dish.

Ingredients

• 1 quart vanilla ice cream
• 4 large eggs
• 1/4 teaspoon salt
• One 16-ounce pound cake, cut crosswise into 16 slices
• Vegetable oil, for frying
• Store-bought chocolate sauce

Details

Servings 8

Preparation

Step 1

1)Cut out sixteen 5-inch squares of wax paper. Line a baking sheet with 8 squares. Set one 2-inch scoop of ice cream on each square; freeze for at least 2 hours. Reserve the remaining wax paper squares.

2)In a bowl, beat the eggs with the salt. Place 1 slice in the palm of your hand, then top with 1 frozen ice cream ball and another pound cake slice. Mold the pound cake around the ice cream, as if making a snowball; patch any holes using extra cake. Roll the ball in the egg mixture, set on a clean wax paper square and freeze. Repeat with the remaining ice cream and pound cake. Freeze the prepared balls for at least 1 hour.

3)Fill a large pot with enough oil to reach a depth of 3 inches and heat until it registers 380° on a deep-fry thermometer. Line a rack with paper towels. Working with 2 balls at a time, peel off the paper and, using a slotted spoon, submerge them in the oil. Fry until golden-brown, 30 seconds, allowing the oil to return to 380° between batches. Transfer the balls to the prepared rack. Drizzle with the chocolate sauce.