Copycat El Torito Deep Fried Ice Cream Recipes

Steps:

• 1. To make egg wash, beat eggs and add water. Set aside
• 2. To make cereal coating, mix corn lakes, sugar and cinnamon together and set aside.
• 3. To make deep fried ice cream, form ice cream into 2 oz. balls. Place on cookie sheet in freezer for 2 hours.
• 4. Remove ice cream from freezer and dip into egg wash, then in cereal, back into egg wash then back into cereal. Be sure ice cream is covered completely. Refreeze.
• 5. Remove ice cream balls from freezer and lower into a deep fryer and fry at 375 for 45 to 60 seconds, long enough to bring the inside to serving temperature. Top with rosette of whipped cream and a cherry. Makes 8 servings. El Torito Restaurant, 4221 Dolphin Striker Way, Newport Beach, Ca.

Steps:

• Form ice cream into 4 balls. Place in baking pan andfreeze solid, 2 hours or longer.
• Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other.
• shallow containers.
• Beat eggs with water.
• Roll each ice cream ball in cereal mixture and press.
• coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream.
• Freeze coated ice cream balls solid, 4 to 6 hours.
• Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
• Heat oil in wok or large deep−fryer. Place tortilla between 2 ladles or large spoons of different sizes(smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of.
• upper fan supported by handle of larger ladle.
• Deep−fry until crisp.
• Drain and sprinkle with cinnamon−sugar. Set aside.
• Deep−fry frozen coated ice cream balls 30 to 45 seconds.
• Place each fried tortilla in large−stemmed.
• glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla.
• Top with dollop of whipped cream and decorate with cherry.

Steps:

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.

Steps:

• Give the ice-cream scoops a perfect round.
• Put the 4 scoops in the deep freezer for 15 minutes.
• Give it an egg wash once you remove it from the deep freezer.
• Roll on the crushed corn flakes and give it a nice coating.
• Put it in the freezer for 20 minutes.
• Repeat the process twice.
• Heat the oil.
• Make sure it is burning hot.
• Deep fry the ice-cream quickly for 5-8 seconds.
• Make sure that the oil is very hot or the corn flakes won't get its colour.
• Now add little brandy or cognac and flambe it on the table.