As our regular readers know we feature a Tuesday recipe and normally it features one of our products. We try to stay with something that is fresh and in season. Here is a sweet treat that is fun to make and great to eat.
Fried Ice Cream
2 slices bread
1 large scoop of vanilla ice cream
Trim off bread crusts. Place a scoop of ice cream between bread (lay bread at angles to each other) mold into a ball, making sure to seal edges together.
Saran wrap each and freeze overnight.
Fried Ice Cream Batter
2/3 cup milk
1 cup flour, sifted
2 tablespoon orange extract
3 tablespoon sugar
1 tablespoon melted butter
Blend together until smooth and creamy. You can make this ahead of time. Add milk to thin if needed.
8 ounces butter
24 ounces orange juice
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4-3/4 cup sugar (according to taste)
1/8 cup orange extract
1/2 lemon grated rind
1 orange grated rind only
Mix together and bring to a slow boil. Add cornstarch and water to thicken slightly. This can be made ahead of time and left in refrigerator to serve over the fried ice cream.
Add enough oil to be about 3 inches deep in pot. Using an electric wok set on 400 degrees, otherwise, put heat on medium to medium high temperature. Unwrap breaded ice cream and dip in batter before putting it in hot oil. Fry until nicely brown. Don't brown too quickly. Fry one at a time.
Serve immediately with crushed strawberries, or a little of the orange sauce topping. You may sprinkle powdered sugar over the sauce and strawberries before serving.
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Porterville, CA 93257