Deep Fried Ice Cream El Toritos 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:

• Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.
• Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer.
• Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. Once it's completely covered return it to the freezer.
• In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately.

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:

• Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
• In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
• In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Steps:

• Form ice cream into 4 balls. Place in baking pan and freeze 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:

• Line a baking sheet with wax paper.
• Use a 1-tablespoon scoop to portion 12 ice cream balls onto the prepared baking sheet. Freeze for at least 4 hours, or overnight.
• Cut the biscuits in half, then roll out each half on a lightly floured surface into a thin round.
• Working quickly, add a frozen ice cream ball to the center of each dough round. Wrap the dough around the ice cream to seal tightly. Set on the baking sheet. Repeat with the remaining dough and ice cream.
• Freeze the biscuit balls for 1-2 hours, until firm.
• Heat the canola oil in a large pot over medium-high heat until it reaches 325°F (160°C).
• Working 4 at a time, add the biscuit balls to the hot oil and cook until golden brown and crunchy, 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain.
• Transfer the fried balls to the freezer for another hour, until firm.
• To serve, arrange the fried ice cream balls on a plate and top with chocolate syrup, whipped cream, and sprinkles.
• Enjoy!