Ingredientes para Copycat El Torito Deep Fried Ice Cream
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Cómo preparar Copycat El Torito Deep Fried Ice Cream
- Form 1 pint of ice cream into 4 equal-sized balls.
- Place ice cream balls on a baking sheet lined with parchment paper and freeze solid for at least 2 hours.
- In a medium bowl, combine 1 cup crushed cornflakes cereal, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon.
- Divide the cereal mixture equally between two shallow pie plates.
- In a separate shallow dish, whisk together 2 large eggs and 2 tablespoons of water.
- Roll each frozen ice cream ball in the cereal mixture, pressing gently to adhere.
- Dip the coated ice cream ball in the egg wash, ensuring it's fully covered.
- Roll the egg-washed ice cream ball back into the cereal mixture, pressing again to create a thick, even coating.
- Freeze the coated ice cream balls for 4-6 hours, or until solid.
- Carefully cut a small curved slice from two opposite sides of each 6-inch flour tortilla to create an hourglass shape. One end will form the base of the ice cream basket; the other will be the decorative fan.
- Heat about 2 inches of vegetable oil in a wok or deep fryer to 350°F (175°C).
- Using two ladles (or large spoons of different sizes), carefully shape each tortilla into a basket. Place the base end in the larger ladle, supporting the upper fan with the handle of the larger ladle.
- Deep-fry the tortilla baskets until golden brown and crispy (about 1-2 minutes per side).
- Remove the tortilla baskets from the oil and drain on paper towels. Sprinkle with cinnamon sugar.
- Deep-fry each frozen, coated ice cream ball for 30-45 seconds, or until golden brown.
- Place each fried tortilla basket in a stemmed glass, with the fan part standing vertically.
- Carefully place a fried ice cream ball in the base of the tortilla basket.
- Top with a dollop of whipped cream and a maraschino cherry.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
29g
Fat
6g
Carbs
8g
