Copycat El Torito Deep Fried Ice Cream Recipes

COPYCAT EL TORITO DEEP FRIED ICE CREAM

Steps:

• Form ice cream into 4 balls. Place in baking pan andfreeze solid, 2 hours or longer.
• Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other.
• shallow containers.
• Beat eggs with water.
• Roll each ice cream ball in cereal mixture and press.
• coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream.
• Freeze coated ice cream balls solid, 4 to 6 hours.
• Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
• Heat oil in wok or large deep−fryer. Place tortilla between 2 ladles or large spoons of different sizes(smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of.
• upper fan supported by handle of larger ladle.
• Deep−fry until crisp.
• Drain and sprinkle with cinnamon−sugar. Set aside.
• Deep−fry frozen coated ice cream balls 30 to 45 seconds.
• Place each fried tortilla in large−stemmed.
• glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla.
• Top with dollop of whipped cream and decorate with cherry.

DEEP FRIED ICE CREAM

Steps:

• Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.
• Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer.
• Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball.
• This works best if you turn 1 piece of the bread so that it is not directly over the other, so that you have 8 corners, like a star.
• Once it's completely covered return it to the freezer.
• If some ice cream melts through the edge, just wipe it off.
• In a medium saucepan, heat 3 inches of canola oil to 365 degrees F.
• Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides.
• Remove from oil and briefly drain on paper towels.
• Stir together the sugar and cinnamon.
• Coat fried ice cream in the cinnamon sugar mixture.
• Serve immediately.
• I like it drizzled with caramel or chocolate fudge sauce.

THE ORIGINAL CHI-CHI'S MEXICAN FRIED ICE CREAM

Steps:

• Form 4 oz. of French vanilla into a ball.
• Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
• Roll in corn flake crumbs till coated.
• Place in the freezer to harden.
• Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
• FOR THE SHERBET GLASS(the early years):.
• Put a dollop of whip cream in the bottom of the glass.
• Place the fried ice cream ball on top of the dollop.
• Drizzle a small amount of honey over the top of the ice cream ball.
• Place 8 whip cream rosettes around the ice cream ball and one on top.
• Top with a maraschino cherry.
• Enjoy!
• FOR THE TORTILLA (the later years):.
• Deep fry a tortilla flat until crispy.
• Sprinkle with the remaining cinnamon sugar mixture.
• Follow the instructions for the sherbet glass.
• Enjoy!

DEEP FRIED ICE CREAM

Steps:

• Give the ice-cream scoops a perfect round.
• Put the 4 scoops in the deep freezer for 15 minutes.
• Give it an egg wash once you remove it from the deep freezer.
• Roll on the crushed corn flakes and give it a nice coating.
• Put it in the freezer for 20 minutes.
• Repeat the process twice.
• Heat the oil.
• Make sure it is burning hot.
• Deep fry the ice-cream quickly for 5-8 seconds.
• Make sure that the oil is very hot or the corn flakes won't get its colour.
• Now add little brandy or cognac and flambe it on the table.

EL TORITO'S DEEP FRIED ICE CREAM

Steps:

• 1. To make egg wash, beat eggs and add water. Set aside
• 2. To make cereal coating, mix corn lakes, sugar and cinnamon together and set aside.
• 3. To make deep fried ice cream, form ice cream into 2 oz. balls. Place on cookie sheet in freezer for 2 hours.
• 4. Remove ice cream from freezer and dip into egg wash, then in cereal, back into egg wash then back into cereal. Be sure ice cream is covered completely. Refreeze.
• 5. Remove ice cream balls from freezer and lower into a deep fryer and fry at 375 for 45 to 60 seconds, long enough to bring the inside to serving temperature. Top with rosette of whipped cream and a cherry. Makes 8 servings. El Torito Restaurant, 4221 Dolphin Striker Way, Newport Beach, Ca.

DELICIOUS DEEP FRIED ICE CREAM BALLS

Steps:

• The night before you want to make this, take the ice cream and scoop it into balls, making sure they are solid with no air pockets.
• Place them in a shallow pan, lined with wax paper, that you can put into the freezer.
• Freeze overnight or for at least 6 hours.
• Next, combine the crushed cornflakes, sugar and cinnamon in a large ziplock bag.
• Put the beaten eggs into a bowl.
• Take the ice cream balls and coat them as best you can with the cornflake mixture.
• Then dip the whole thing into the egg mixture and re-coat it with cornflakes, making sure the whole ball is well covered.
• Return to the freezer for at least 2 hours.
• When you are ready for the final step, use a good deep fryer, and heat it to a fairly high temperature.
• Remove one ice cream ball from the freezer and drop into the hot vegetable oil for about 30 seconds, or until it just begins to brown.
• Take it out of the oil and put in a bowl to serve.
• You can top it with your favourite ingredients like chocolate sauce, whipped cream or cherries--or all three!
• The shell should be cooked and crunchy, and the inside will still be frozen!

COPYCAT EL TORITO MEXICAN CORN CAKE

Steps:

• Mix all ingredients together very well.
• Pour into greased 8 inch square pan.
• Bake at 350 F for 1 hour or until toothpick inserted in center comes out clean.
• Serve warm.