![]() Remove the fried ice cream sandwich and place it on an absorbent towel for a few seconds.Gently lower it into the fryer and fry until it is golden, about 1 minute or so, using a slotted spoon to turn it halfway.Take 1 or 2 ice cream sandwiches out of the freezer at a time, and dip each on into the batter, making sure it is nicely covered.While the deep-fat fryer is heating up, combine the remaining 1 ½ cups of flour, the baking powder, the remaining 2 eggs, and milk together to make the batter.Preheat a deep-fat fryer or pot with at least 4 inches of canola oil to 355 degrees Fahrenheit.Take the ice cream sandwich out and cut it into 14 equal pieces, then put these back into the freezer.Put the whole thing into the freezer for at least 2 hours.Quickly spread the ice cream over one half of the chocolate base, and then place the other half on top to make a large ice cream sandwich.Put the ice cream in a clean stand mixer and mix for 15 to 20 seconds, until it is softened and spreadable.Remove the chocolate base from the fridge and cut it in half.Once it is completely cool, put the pan into the fridge for 30 minutes. Bake in the oven for 13 to 15 minutes until cooked, then take it out and leave it to cool completely.Place the corn flakes mixture into a shallow bowl or baking dish and set aside. Meanwhile, add the crushed cornflakes, ground cinnamon, and granulated sugar to a food process. Spread the mixture out onto the baking pan. Scoop cup sized scoops of ice cream and place them on a baking sheet lined with wax paper.Fold in the chocolate chips until just combined.Add ¾ cup of flour and the cocoa powder to the mixture and mix until just combined.Add 3 eggs and the vanilla extract and mix.Combine the butter with the brown sugar in a mixing bowl or stand mixer.Preheat the oven to 350 degrees Fahrenheit and line a 15x12-inch baking tray with parchment paper.
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