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Deep fried Aries ice cream
A play on a deep-fried Mars bar, with Chef Detkavich taking all the flavours of the classic, adding fiery Aleppo chilli, folding it into frosty chocolate ice cream, and you guessed it, serving it deep-fried.
YIELDS
6
Ingredients
- 1 1/2 quarts (1 1/2 L) chocolate ice cream
- 2 cups (480 ml) chopped candy bar, such as Mars, etc. plus more for garnish
- 2 teaspoons (10 ml) Aleppo pepper powder, plus more for garnish
- Vegetable oil, for frying
- 4 egg whites
- 1 cup (240 ml) flour
- 3 cups (710 ml) corn flakes, crushed
Directions
- Take the ice cream out of the freezer and allow it to sit at room temperature for 10 to 15 minutes.
- In the stand mixer bowl with the paddle attachment, combine the ice cream, chopped candy bar, and Aleppo pepper. Mix until evenly incorporated, around 1 minute.
- Scoop the ice cream into a container and transfer it back to the freezer to firm up for roughly two hours.
- Using an ice cream scoop, scoop even balls of the ice cream mixture onto a parchment-lined baking tray. Transfer the tray to the freezer until the balls are solid, roughly two hours.
- Whip the egg whites until frothy, stopping before soft peaks form.
- Set up a breading station: place the flour, frothed egg whites, and corn flakes into separate bowls.
- Dip each ice cream ball into the flour, shake off any excess, then dip into the frothed egg whites. Allow any excess white to run off and dip into the cornflakes, ensuring the balls are completely covered.
- Transfer the coated balls back to the lined tray and return the tray to the freezer. Allow the balls to freeze solid again, for roughly one hour.
- In a large, heavy-bottomed pot or Dutch oven, heat the oil to 375° F (190° C)
- Fry the balls, directly out of the freezer in the hot oil for 16 seconds.
- Blot the balls briefly on a paper towel-lined plate, transfer to a serving plate garnished with additional chopped candy bars and Aleppo pepper and serve immediately. Enjoy!
