RECIPE: Chocolate Peanut Butter Fried Ice Cream
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Here’s something fun for Father’s Day: Chocolate Peanut Butter Fried Ice Cream. The recipe is from QVC’s chef, David Venable. It uses store-bought ice cream. If you’re comfortable with deep frying, this is an easy recipe. While this recipe uses chocolate peanut butter cup ice cream, you can use whatever flavor you like; and substitute chopped almonds, macadamias, pecans, pistachios, or walnuts for the peanuts. To make things even easier, you can prepare this recipe a few days in advance, through Step 4. > National Chocolate Ice Cream Day is June 7th. > July is National Ice Cream Month; National Ice Cream Day is the third Sunday in July. > See all the ice cream holidays. > The different types of ice cream and other frozen desserts. cereal,* finely crushed 1. SPOON out 8 large balls of ice cream onto a parchment paper-lined sheet pan. Freeze for at least 1-1/2 hours. 2. COMBINE the crushed cereal with the crushed peanuts in a large bowl. Dip the chilled ice cream balls in the crumb mixture; refreeze for 45 minutes. Do not discard the crumbs. 3. BEAT the eggs and sugar together in a large bowl. Dip the coated ice cream balls into the eggs and then into the crumb mixture, coating completely. Put the ice cream back onto the sheet pan, cover it with plastic wrap, and freeze it for 2 hours. Cover and refrigerate the egg and sugar mixture. 4. REPEAT the coating process again and refreeze for 6 hours, or overnight. 5. PREHEAT a deep fryer to 375°F. Line a plate with paper towels. 6. PLACE one ball into the oil and fry for about 25-35 seconds. Remove from the oil and place on the paper towel-lined plate. Repeat. 7. PLACE each ball on a dessert plate and drizzle it with chocolate sauce. Serve immediately. *Cheerios Frosted Whole Grain Oat & Corn Cereal, for example. You can substitute Corn Flakes or Frosted Flakes. |
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