Fried ice cream with homemade vanilla ice cream

Treat yourself to a delicious take on classic ice cream with this fried ice cream recipe, featuring homemade vanilla ice cream coated in a crispy, cinnamon-infused cornflake crust. The contrast between the warm, crunchy exterior and the cold, creamy interior makes this dessert a truly unique and irresistible treat.

Why you'll love this: This recipe elevates the traditional ice cream experience with its unique combination of texture and flavor. Homemade vanilla ice cream, enriched with a touch of salep for added creaminess, provides a luxurious base, while the crunchy cornflake coating adds a surprising and delicious touch. It's a perfect dessert to impress your guests or to enjoy as a special treat at home.

For the fried ice cream:

Ingredients:

• Vanilla ice cream (store quality or homemade)
• 2 eggs
• 1/2 teaspoon ground cinnamon
• 4 cups cornflakes cereal, crushed

Instructions:

1. Prepare the ice cream balls:
   • Place large scoops of ice cream on a chilled baking sheet. Freeze until firm, about 40 to 60 minutes.
2. Coat the balls with ice cream:
   • In a bowl, whisk the eggs and cinnamon until frothy. Place the crushed cornflakes in another bowl.
   • Roll each ice cream ball first in the egg mixture, then in the cornflakes, ensuring complete coverage. Repeat the process for a double layer.
   • Return the coated balls to the baking sheet and freeze them for at least 2-3 hours.

3. Frying ice cream balls:
   • Heat oil in a deep saucepan to 375°F. Fry each ball for 10-12 seconds until golden brown. Remove and drain.
4. Serve:
   • Garnish with chocolate sauce and serve immediately.

For the homemade vanilla ice cream:

Ingredients:

• 3 cups heavy cream
• 1 1/2 cups of milk
• 1 cup granulated sugar
• 1/2 teaspoon pure salep (optional, for creaminess)
• replaces the word nice with emptych of salt
• 4 egg yolks
• 1 tablespoon of vanilla extract

Instructions:

1. Prepare the egg mixture:
   • Whisk egg yolks with 1/4 cup sugar in a bowl.
2. Warming Cream Blend:
   • In a saucepan, combine the milk, heavy cream, salep, salt and the remaining sugar. Bring to a boil.

3. Combine the mixtures:
   • Gradually add half a cup of the hot cream mixture to the egg mixture, stirring continuously. Return the combined mixture to the saucepan. Heat to 175°F, stirring constantly.
4. Add the vanilla:
   • Remove from fire. Stir in the vanilla extract. Let cool to room temperature.
5. Cooling and churn:
   • Cover and refrigerate for at least 5 hours or overnight. Churn in an ice cream maker according to the manufacturer's instructions.

6. Freeze:
   • Transfer the churned ice cream to a loaf pan, cover with plastic wrap and freeze overnight.

Enjoy homemade vanilla ice cream on its own or use it in the fried ice cream recipe for a delicious dessert experience.