What better way to celebrate Chanukah and a fun new way to enjoy Kleins, than with this recipe. It’s easier than it sounds and more delicious that you ever imagined. The real key (aside from using Klein’s Ice Cream of course!) is to let the ice cream “deep freeze” for as long as possible between steps…so be sure to make the time…because the result is well worth the time!
1 Container Klein’s Classic Treat Vanilla Supreme Ice Cream 56 oz.
3 Cups crushed corn flakes*
1 ½ Cups vanilla sandwich cookie crumbs*
3 Tablespoons sugar
2 Eggs, lightly beaten
Canola oil, for frying
*Note: the cornflakes and cookie crumbs should be crushed, but not completely until it’s fine crumbs. You want some texture in the crunch.
Instructions: Scoop the Klein’s ice cream into large scoops (this is best done with a large ice cream scooper) and place in a 9×13 pan. Freeze for one hour, until ice cream scoops are firm.
Meanwhile, prepare the coating: combine crushed corn flakes, cookie crumbs and sugar in a mixing bowl.
Remove the frozen ice cream scoops from the freezer. Dip each scoop into the crumb mixture, then into the beaten eggs, and then back into the crumb mixture. Make sure that the ice cream is completely covered in crumbs. As you work, you can form the scoops into neat balls. Work quickly so they don’t melt too much.
Place the coated ice cream balls back into the freezer for 2 hours, until the balls are completely firm.
When ready to fry the ice cream: heat about 3 inches of oil in a small pot to 400 degrees.
Remove the ice cream from the freezer seconds before frying. Do not let it sit out at all, or it will get too soft. Working with one ice cream ball at a time, gently lower it into the hot oil. Fry it for about 30 seconds until golden brown. Do NOT fry too long. Serve immediately, while the crumb coating is hot and crunchy, but the ice cream is still frozen. Optional garnishes are whipped cream and chocolate syrup.
Recipe & Photos by Miriam Pascal; www.OverTimeCook.com