Fryer and Ice
- Level: Intermediate
- Total: 2 hr 45 min
- Prep: 2 hr 30 min
- Cook: 15 min
- Yield: 8 servings
- Level: Intermediate
- Total: 2 hr 45 min
- Prep: 2 hr 30 min
- Cook: 15 min
- Yield: 8 servings
Ingredients
For the ice cream:
2 pints ice cream (any flavor)
3 cups panko breadcrumbs
4 large eggs
1 tablespoon vanilla extract
Vegetable oil, for frying (about 8 cups)
Cocoa powder, for dusting
For the sauce:
4 ounces bittersweet chocolate, chopped
6 tablespoons whole milk
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 tablespoon sugar
1/2 teaspoon vanilla extract
Pinch of salt
Directions
- Prepare the ice cream: Scoop 8 balls of ice cream onto a baking sheet. Freeze until hard, about 1 hour. Put the panko in a shallow bowl. In another shallow bowl, whisk the eggs and vanilla until combined. Roll the ice cream balls in the egg mixture; let the excess drip off, then roll in the panko to coat. Return to the baking sheet and freeze until the coating is firm, about 1 hour. Repeat, rerolling in the egg mixture, then the panko (the ice cream should be completely covered). Return to the freezer until firm, at least 1 more hour. (At this point, you can wrap the breaded ice cream in plastic and freeze for up to 3 days.)
- Make the sauce: Combine the chocolate, milk, heavy cream, butter, sugar, vanilla and salt in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and the sauce is smooth. Heat about 2 1/2 inches of vegetable oil in a deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees F. Fry the frozen ice cream balls, two at a time, until the coating is golden brown, about 30 seconds. Remove with a slotted spoon and drain on a paper towel-lined plate. Serve immediately with the chocolate sauce; dust with cocoa powder. Photograph by Kang Kim
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