Okay, I’m going to make this short. My family just started construction on our house (new kitchen!!!!!!) and we are living with my in-laws so I haven’t had much time for blogging. Instead, you are going to get incredible guest recipes from some of my favorite bloggers and amazing chefs! I will definitely be throwing a few of my own posts in the mix as I unpack my things (yes, I brought my own knifes, stand mixer, food processor and spices to their house) but in the meantime, here is my first guest blog post from teen blogger and Chopped alumni, Eitan Bernath.
Fried Ice Cream! Yes, it’s a thing!
Hi Kitchen Tested readers! My name is Eitan Bernath. I am a teen food blogger and chef from Teaneck, NJ. You can check out my weekly posts on CookWithChefEitan.com. I am super excited to be helping out my good friend, Melinda! If you follow her on social media (which you totally need to right now!), you know that Melinda is doing some construction on her house, including a new kitchen. That’s like every foodies dream! So I will be sharing with you all a recipe of mine the week here on Kitchen Tested.
I decided to go off the typical path of a cheesecake this Shavuot and share with you all this super cool alternative. Fried Ice cream is just that! While this isn’t the easiest dessert out there, to make. It will surely impress all of your guests at any meal! This recipe can even be made gluten free so everyone at the meal will enjoy it.
- 4 scoops of your favorite ice cream
- 2 eggs
- 1 ½ cups panko bread crumbs or gluten free bread crumbs
- Oil, for frying
- whipped cream
- chocolate sauce
- caramel sauce
- Scoop out five balls of the ice cream and place on a 9×13 pan. Cover the pan tightly and freeze for at least an hour, until ice cream scoops are firm.
- Remove the ice cream scoops from the freezer. One at a time, dip a scoop into the beaten eggs, and then into the bread crumbs. Make sure that the ice cream is completely covered in crumbs, or it won’t fry properly. Repeat with all of the scoops, working quickly so they don’t melt too much.
- Place the coated ice cream balls back into the freezer. Freeze them for at least another 1-2 hours, until the balls are completely firm.
- When ready to fry the ice cream: heat about 6 inches of oil in a small pot to 400 degrees.
- Fry the balls of ice cream for 10-15 seconds, until golden brown.
- Serve immediately with your favorite ice cream toppings.