Thursday, August 30, 2012
Hello cuties!
Have a lot of ice cream stock at home and fed up of eating it *i mean i'm sure, it'll be hard to be bored with ice cream!* just like that? Here's another way to eat your lovely ice cream ♥
don't have corn flakes on hand, use bread crumbs instead ;)Ingredients :
1 quart (950 ml) ice cream
2 1/2 cups (120 grams) corn flakes
3/4 cup (70 grams) shredded coconut
1 tsp cinnamon powder
2 eggs
1 tbsp milk
1 1/2 cups (350 ml) vegetable oil
8 tsp honey
Method :
1. Using the scoop or two spoons, make 8 1/2-cup scoops ice cream.
2. Drop the scoops of ice cream onto a tray lined with waxed paper, freeze for about 1 hour.
3. Meanwhile, in a plastic bag crush the corn flakes, then add the coconut and cinnamon, combine nicely.
4. Place the coating ingredients in a shallow bowl.
5. In a plate, whisk the eggs with milk for about 1 minute.
6. Remove the ice cream scoops from the freezer and roll them first in the dry coating.
7. Then roll in the egg mixture, and finally roll in the dry coating mixture again.
8. Place on a tray or plate lined with waxed paper and return to the freezer for at least 3 hours.
9. In a small saucepan, heat the oil until medium-hot (about 360 °F – 200 °C).
10. Removing the ice cream scoops from the freezer one at a time, drop them into the hot oil and fry for 20-25 seconds, turning them halfway through.
11. Then remove the scoops from the oil and place them on paper towels to absorb the grease.
12. Drizzle each scoop with one teaspoon honey and serve immediately.
It's wonderfully delicious! I love the combination of coconut and cinnamon, who knows it will be perfectly match with chocolate ice cream? And please, don't forget to add honey as it give a magical taste to it ♥
1 quart (950 ml) ice cream
2 1/2 cups (120 grams) corn flakes
3/4 cup (70 grams) shredded coconut
1 tsp cinnamon powder
2 eggs
1 tbsp milk
1 1/2 cups (350 ml) vegetable oil
8 tsp honey
Method :
1. Using the scoop or two spoons, make 8 1/2-cup scoops ice cream.
2. Drop the scoops of ice cream onto a tray lined with waxed paper, freeze for about 1 hour.
3. Meanwhile, in a plastic bag crush the corn flakes, then add the coconut and cinnamon, combine nicely.
4. Place the coating ingredients in a shallow bowl.
5. In a plate, whisk the eggs with milk for about 1 minute.
6. Remove the ice cream scoops from the freezer and roll them first in the dry coating.
7. Then roll in the egg mixture, and finally roll in the dry coating mixture again.
8. Place on a tray or plate lined with waxed paper and return to the freezer for at least 3 hours.
9. In a small saucepan, heat the oil until medium-hot (about 360 °F – 200 °C).
10. Removing the ice cream scoops from the freezer one at a time, drop them into the hot oil and fry for 20-25 seconds, turning them halfway through.
11. Then remove the scoops from the oil and place them on paper towels to absorb the grease.
12. Drizzle each scoop with one teaspoon honey and serve immediately.
It's wonderfully delicious! I love the combination of coconut and cinnamon, who knows it will be perfectly match with chocolate ice cream? And please, don't forget to add honey as it give a magical taste to it ♥
Enjoy ♥
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