CRISPY MACADAMIA NUT FRIED ICE-CREAM BALLS WITH CHOCOLATE MACADAMIA NUT SAUCE
Categories Dessert Fry Frozen Dessert Macadamia Nut Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 balls, serving 4
Number Of Ingredients 8
Steps:
- Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
- Preheat oven to 350° F.
- While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.
- Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.
- In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.
- Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
- In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.
- Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.
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