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
Season with cardamom and rum
2
Stir butter into apricot mixture
3
Halve sponge cakes and scoop out center
4
Fill cavities with a half scoop ice cream
5
Close up cake, completely enclosing ice cream
6
Place in freezer
7
Melt jam in saucepan on medium heat
8
Heat oil in deep fryer to 375 degrees F
9
Remove cakes from freezer and dip into coating batter
10
Fry for 10 seconds or until golden brown
11
Drain on paper towels
12
Serve on a heated platter, covered with apricot sauce
13
Preheat oven to 325 degrees F
14
Cream together butter and sugar until light and fluffy and doubled in bulk
15
Add eggs, one at a time
16
Using a tablespoon, fold in flour and immediate place mixture into 2 to 3-inch greased and floured muffin tins
17
Bake for 20 to 25 minutes
18
Cool
19
; Warm mixing bowl
20
Add flour and salt and make a well in center
21
Add yeast and water to well
22
Dissolve the yeast and gradually incorporate the flour
23
Mix in beer and oil
24
Cover with a clean cloth and place in a warm spot for 2 to 4 hours
25
Add egg white immediately before use
26
Keep warm to serve