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Panko Crusted Fried Ice Cream with Fresh Berry Chutney Blackberry Brandy


Ingredients:

Your Flavor Ice Cream

16 oz Panko Bread Crumbs

4 Eggs

1 Cup Flour

Pound Cake

2 oz Blueberries

2 oz Strawberries

2 oz Blackberries

2 oz Raspberries

1/4 Cup Granulated Sugar

2 oz Blackberry Brandy

Deep Fryer or Large Pot with Cooking Oil

Directions:

Set fryer to 350 degrees or if you don’t have a fryer, in a medium pot heat up enough oil so that it will cover ice cream when dropped into it. Crack open eggs in a medium mixing bowl and whisk until smooth. In two other separate medium mixing bowls, put flour in one bowl and panko bread crumbs in the other bowl and set aside with whisked eggs. Slice pound cake into approx 1/2″ thick slices and wrap 2 around 1 scoop of ice cream (1 on each side) and press pound cake until it covers all of the ice cream.

Place ice cream onto a plate or sheet tray and put in freezer for 5 minutes. In a Medium saute pan put your berries on high heat and let it reduce until berries start to turn into liquid. Pull saute pan off of heat and add your blackberry brandy and Flambe until liquor is burned out. Add your sugar and whisk until sugar is incorporated with berries and take it off heat and set aside. Take ice cream from freezer and roll it in flour and then your eggs. Wash and then roll it in your panko bread crumbs ensuring that the pound cake and ice cream are completely covered. Return the ice cream balls back into the freezer for approximately 10 minutes or until they become solid. Once oil is up to temp place ice cream ball on spoon and gently lower into oil to avoid oil splash. Once the crust starts to turn a golden brown (depending on how big they are approx 90 seconds) use a slotted spoon to remove the fried ice cream from oil and place on a paper towel and let excess oil drip off. Take a big spoonful of the warm Berry Chutney and place it across the plate. Cut the fried Ice Cream in half and place on top of the Chutney. Enjoy.

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