PRH
Well-Known Member
Anette took sometime out and made something abit different the other day. ( since we are inside now 4 awhile,I guess she wanted to try something out ) 
Prep. Time 20 min ( plus 1 hr.,30 mins.to freeze) Cook Time 15 Mins. Total Time: 35 mins.( plus 1hr,30 mins.to freeze )
Makes 10 Servings
ingredients:
48 oz.Vanilla Ice Cream
20 oz. Pineapple Slices ( drained and save the juice )
1 1/2 cups Brown Sugar
1/4 cup Unsalted Butter
1/2 cup of Half & Half
5 cups of crushed Corn Flakes
2cups of Coconut Flakes
3 tablespoons Lime Zest
1/2 teaspoon of Iodized Salt
5 Large Eggs
48 oz. Corn Oil
1. Scoop the ice cream into 1/2 cup scoops. Place on a parched lined pan. Freeze for 30 min.
2. Heat a grill pan over medium high heat. Sear the pineapple slices on each side until cartelized. Reserve.
3. In a small cause pan, heat the sugar and pineapple juice over medium high heat and bring to a boil ,reduce heat afterwards
4. Addbutter,stir until melted. Whiskin the half & half and steam for 3 mins then reserve
5. In a medium bowl, combine corn flakes,cocunut flakes,Lime Zest and salt
6.In another medium bowl, whisk the eggs
7. Coat the ice cream balls with the egg, then coat with corn flakes mixture then freeze for another 30 min.
8. Repeat step 7 again for each ice cream ball.
9. In a medium saucepan, heat the oil over medium - high heat to 370 degrees F. ,Fry each ball ( 2 at a time ) until golden brown, remove from oil and drain on paper towel. Serve each ball on top of a pineapple slice and drizzle with the reserved camel.
Tip: This recipe can be served without the pineapple and with your favorite Carmel cause.
Nice desert!!
Prep. Time 20 min ( plus 1 hr.,30 mins.to freeze) Cook Time 15 Mins. Total Time: 35 mins.( plus 1hr,30 mins.to freeze )
Makes 10 Servings
ingredients:
48 oz.Vanilla Ice Cream
20 oz. Pineapple Slices ( drained and save the juice )
1 1/2 cups Brown Sugar
1/4 cup Unsalted Butter
1/2 cup of Half & Half
5 cups of crushed Corn Flakes
2cups of Coconut Flakes
3 tablespoons Lime Zest
1/2 teaspoon of Iodized Salt
5 Large Eggs
48 oz. Corn Oil
1. Scoop the ice cream into 1/2 cup scoops. Place on a parched lined pan. Freeze for 30 min.
2. Heat a grill pan over medium high heat. Sear the pineapple slices on each side until cartelized. Reserve.
3. In a small cause pan, heat the sugar and pineapple juice over medium high heat and bring to a boil ,reduce heat afterwards
4. Addbutter,stir until melted. Whiskin the half & half and steam for 3 mins then reserve
5. In a medium bowl, combine corn flakes,cocunut flakes,Lime Zest and salt
6.In another medium bowl, whisk the eggs
7. Coat the ice cream balls with the egg, then coat with corn flakes mixture then freeze for another 30 min.
8. Repeat step 7 again for each ice cream ball.
9. In a medium saucepan, heat the oil over medium - high heat to 370 degrees F. ,Fry each ball ( 2 at a time ) until golden brown, remove from oil and drain on paper towel. Serve each ball on top of a pineapple slice and drizzle with the reserved camel.
Tip: This recipe can be served without the pineapple and with your favorite Carmel cause.
Nice desert!!