Deep Fried Ice Cream
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
Apricot Jam60 g
Rum1 cup
Butter1 cup
Sugar2
Eggs2 cups
Flour1 tsp
Salt2 tsps
Active Dry Yeast2 tbsps
Olive OilDirections:
1
Keep warm to serve
2
Season with cardamom and rum
3
Stir butter into apricot mixture
4
Halve sponge cakes and scoop out center
5
Fill cavities with a half scoop ice cream
6
Close up cake, completely enclosing ice cream
7
Place in freezer
8
Melt jam in saucepan on medium heat
9
Heat oil in deep fryer to 375 degrees F
10
Remove cakes from freezer and dip into coating batter
11
Fry for 10 seconds or until golden brown
12
Drain on paper towels
13
Serve on a heated platter, covered with apricot sauce
14
Preheat oven to 325 degrees F
15
Cream together butter and sugar until light and fluffy and doubled in bulk
16
Add eggs, one at a time
17
Using a tablespoon, fold in flour and immediate place mixture into 2 to 3-inch greased and floured muffin tins
18
Bake for 20 to 25 minutes
19
Cool
20
; Warm mixing bowl
21
Add flour and salt and make a well in center
22
Add yeast and water to well
23
Dissolve the yeast and gradually incorporate the flour
24
Mix in beer and oil
25
Cover with a clean cloth and place in a warm spot for 2 to 4 hours
26
Add egg white immediately before use