Equipment Needed
- Baking sheet
- Parchment paper
- Three shallow bowls (for dredging)
- Whisk
- Small saucepan
- Heatproof spatula or spoon
- Deep, heavy-bottomed pot or Dutch oven (for frying)
- Slotted spoon or spider strainer
- Paper towel-lined plate
- Ice cream scoop
Step-by-Step Instructions
The first, most critical step is prepping your ice cream scoops. I line a baking sheet with parchment paper and get my ice cream scoops ready, making sure they are firm, round balls. Working quickly, I place them on the sheet and immediately put the whole tray into the freezer. This initial freeze is crucial—I let them harden for at least an hour, but if I’m planning ahead, I’ll do this the night before. A rock-solid center is your best friend here. Meanwhile, I mix the crushed cornflakes, sugar, and cinnamon in one bowl, the flour in another, and whisk the eggs with the milk in a third.
Once the scoops are frozen solid, the assembly line begins. I roll a frozen scoop first in the flour, tapping off the excess. This dry layer helps the egg wash stick. Next, I dunk it into the egg wash, letting any extra drip off. Finally, I press it firmly into the cornflake crumbs, ensuring an even, thick, and complete coating. I use my hands to really pack the crumbs on—any bare spot is a potential leak. I then return each fully coated scoop to the parchment-lined tray and freeze them again. This second freeze is the secret to success. I give them at least 2-3 more hours, or until they are completely solid all the way through.
When I’m ready to fry, I heat about 3 inches of oil in my heavy pot to 375°F (190°C). Using a thermometer isn’t just a suggestion; it’s a requirement. The oil needs to be hot enough to instantly sear the coating but not so hot that it burns. While the oil heats, I make the easy chocolate sauce by warming the cream in a small saucepan until it just simmers, then pouring it over the chocolate chips and a pinch of salt. I let it sit for a minute before stirring until it’s smooth and glossy.
The frying part is thrilling but fast. Working with one scoop at a time, I carefully lower it into the hot oil using the slotted spoon. It will sizzle aggressively! I fry it for only 20-30 seconds, just until the coating is a uniform golden brown. I then immediately transfer it to the paper towel-lined plate to drain for just a moment before plating. The key is speed and confidence—the time inside the hot oil is so brief that the ice cream stays perfectly frozen inside its new, warm, crispy shell.(See the next page below to continue…)