By: Chef Kingsley – Cayman Aggressor IV
Ingredients: (Serves 2)
1 Quart Vanilla Ice Cream
5 Cups Cornflakes crushed
1 Tablespoon Ground Cinnamon
2 Eggs
2 Tablespoons White Sugar
1 Tablespoon Heavy Whipping Cream
3 Cups Vegetable Oil – for frying.
Procedure:
Line a baking tray with baking paper.
Scoop balls of ice cream, roughly half a cup each ball. Place on baking tray. Freeze for 2hrs – or until rock hard!
In a bowl combine crushed cornflakes and cinnamon.
Roll the frozen ice cream balls, coating them evenly with the cornflake mixture. Return to the freezer for 30 mins.
Whisk together the eggs, sugar and cream.
Remove ice cream balls from the freezer, dip each ball in the egg mixture, then immediately roll again in the cornflake mixture. Place back in the freezer for another 2hrs.
In a large pan, pour roughly 3inches of oil, heat till 400F. Once oil is hot, gently place the ball into the oil, fry for about 30sec, until golden brown.
Place on paper towels to drain and serve immediately.
Garnish with whipped cream/chocolate/sliced fruits. Enjoy.
