This dessert is as tasty as it is unusual. Ice cream should be very chilled so as not to melt during frying. In general, the recipe is quite simple, and the finished dessert will exceed all expectations. For frying can be used as deep fryer and stewpan.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 25 мин. Complexity: easy Servings: 4-6 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 0.5 l ice cream
- 1 loaf of sliced white bread
- 6–8 Art. refined vegetable oil, for frying
- 1/2 tbsp. Sahara
- 2 tsp cinnamon
Recipes with similar ingredients: ice cream, white bread, sugar, cinnamon
Recipe preparation:
- Place a plate or baking sheet in the freezer and leave at least 1 hour or overnight.
- Use a special large spoon to make ice cream balls, put them on a baking sheet, then return to the freezer the camera.
- Slice the crust from white bread. Every ball of ice cream crumb of about 2 slices as if making snowballs. how only the portion is ready, return it to the freezer the camera.
- In an average stewpan, heat 8 cm. Of vegetable oil to 185 ° C. Throw prepared ice cream balls one at a time and fry, periodically turning, until they acquire uniform golden brown. Get the ice cream out oil and briefly lay on paper towels. Mix sugar with cinnamon. Sprinkle the fried ice cream with the mixture. At once serve.
