The Chew: Coconut Cornflake Fried Ice Cream Recipe
Daphne Oz and Carla Hall are throwing the ice cream lovers out there a bone today with their decadent coconut cornflake fried ice cream recipe, with Curtis Stone’s caramel sauce recipe.
Carla Hall’s Coconut Cornflake Fried Ice Cream Recipe
For the Ice Cream:
- 1 pint Vanilla Ice Cream
- 1 pint Chocolate Sorbet
- 4 Egg Whites
- 2 cups Cornflakes (crushed)
- 2 cups Sweetened Coconut Flakes (toasted)
- Vegetable Oil (for frying)
For the Serving Sauces:
- Melted Chocolate
- Caramel Sauce (warm)
- Whipped Cream
- Toasted Walnuts
- Chocolate Chips
Daphne Oz’s Coconut Cornflake Fried Ice Cream Directions
- Line a sheet tray with plastic wrap.
- Using a small ice cream scoop, scoop out round balls of each ice cream flavor and place on the prepared sheet tray.
- Place in the freezer for 1 hour, or until fully hardened.
- Combine the cornflakes and coconut flakes in a pie dish or casserole and stir to combine.
- In a medium bowl, whisk the egg whites until frothy.
- Remove the ice cream from the freezer and, working quickly, add several ice cream balls to the egg whites.
- Remove with a slotted spoon or fork, and roll in the flakes.
- Return to the lined sheet tray.
- Once all the ice cream balls are coated, return to the freezer to set up, about two hours or overnight.
- Add the oil to a heavy bottomed pot about 2/3rds of the way full, and bring to 400 degrees over medium high heat.
- Place two to three balls in a metal spider, or large metal slotted spoon.
- Slowly drop the spider and balls into the oil and cook for 10 seconds.
- With the balls still on the spoon, remove from the oil and place in the serving dish.
- Season lightly with salt.
- Serve immediately with your choice of condiments.
The Chew: Curtis Stone’s Caramel Sauce Recipe
- 1 cup Granulated Sugar
- 1/4 cup Heavy Cream
- 1/2 teaspoon Salt
Curtis Stone’s Caramel Sauce Directions
- Heat a heavy bottomed sauce pot over medium-high.
- Add the sugar and swirl to spread out evenly in the pan.
- Allow to sit until mostly melted and the sugar begins to turn a golden color, about 3 to 5 minutes.
- Swirl the pan gently to help melt the remaining sugar.
- Once the caramel reaches an amber color, slowly pour in half of the cream and swirl to combine.
- The caramel will bubble slightly.
- Add the remaining cream and swirl to combine.
- Season with salt.
- Pour caramel sauce into a heat-proof bowl and allow to cool for a few minutes before serving.