Show: Emeril Live
Episode: Ice Cream Rules
Total:
43 min
Prep:
20 min
Inactive:
3 min
Cook:
20 min
Yield:
4 to 8 servings
Level:
Intermediate

Ingredients

Directions

With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.

In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.

Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.

In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)

Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.

IDEAS YOU'LL LOVE

Cream Cheese Icing

Recipe courtesy of Ina Garten

Avocado Ice Cream

Recipe courtesy of Irene Wong

Amaretti Ice Cream Balls

Recipe courtesy of Rachael Ray

Pumpkin Pie Ice Cream Cake

Recipe courtesy of Food Network

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Batter-Fried Shrimp

Recipe courtesy of Michael Chiarello

Fried Chicken

Recipe courtesy of Alton Brown

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Creamed Spinach

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking