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For the fried ice cream:
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1. With an ice cream scoop, form 4 large balls of ice cream.
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2. Place them on a waxed paper lined baking sheet.
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3. Freeze for at least 2 hours.
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4. Combine cornflakes and cinnamon in a shallow dish. Mix.
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5. Put cornflakes in a plastic Ziplock bag. Close bag. Put it on the counter.
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6. Using a rolling pin, crush the cornflakes.
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7. Spread the crushed cornflakes in the shallow dish.
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8. Dip the frozen ice cream balls in the crumb mixture and freeze for another 30 minutes.
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9. In a bowl, add eggs and vanilla extract. Beat together.
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10. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture again, coating completely.
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11. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
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12. Heat the oil in a large pot or fryer to 400 F. (I use a Fry Daddy.)
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13. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute.
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14. Remove from the oil and place in a dessert bowl filled with Pina Colada Sauce. See recipe below.
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15. Repeat with the remaining ice cream.
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For the Pina Colada Cream Sauce:
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1. Add 1/2 cup of ice cream into a bowl.
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2. Mix ice cream until melted to a creamy consistency.
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3. Add pineapple juice, Coco Lopez and rum. Stir.
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4. Taste and adjust the ratio of ingredients to your liking.
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For the assembly:
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1. Place 4 plate on the table.
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2. Pour Cream Sauce in plates covering bottom completely.
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3. Add pineapple chunks around perimeter of plate.
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4. Place fried ice cream on the sauce filled plate.
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Enjoy!
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(The related blog includes a recipe photo tutorial.)
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Fried Ice Cream By Emeril Lagasse, adapted by Carmen Ortiz of Baking is my Zen.
