Enjoy this easy and refreshing Turkuaz Kitchen Ice Cream recipe, perfect for a summer dessert. Combining creamy homemade vanilla ice cream with a crispy fried coating, this cold dessert is sure to impress. Serve it with a drizzle of chocolate sauce or a handful of fresh berries for a tasty and satisfying summer treat.
Turkuaz Kitchen Ice Cream Ingredients
For Vanilla Ice Cream:
- 3 cups heavy cream
- 1 1/2 cups milk
- 1 cup granulated sugar
- 1/2 tsp pure salep (optional)
- Pinch of salt
- 4 egg yolks
- 1 tbsp vanilla extract
For Fried Ice Cream:
- Vanilla Ice Cream (prepared earlier)
- 2 eggs
- 1/2 tsp ground cinnamon
- 4 cups corn flakes cereal, crushed
How To Make Turkuaz Kitchen Ice Cream
Vanilla Ice Cream Instructions:
- Mix Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and 1/4 cup of the sugar.
- Heat Cream and Milk: In a medium saucepan, combine the milk, heavy cream, salep (if using), salt, and remaining sugar. Bring to a boil over medium-high heat (about 4-5 minutes).
- Temper the Eggs: Slowly drizzle 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking continuously.
- Cook the Mixture: Return this tempered egg mixture to the saucepan. Heat until it reaches 175°F, stirring constantly.
- Cool and Add Vanilla: Remove from heat, add the vanilla extract, and stir. Let the mixture cool to room temperature.
- Chill the Mixture: Pour the prepared cream mixture into a large bowl, cover with plastic wrap, and refrigerate for at least 5 hours or overnight.
- Churn and Freeze: The next day, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Pour the churned ice cream into a loaf pan or ice cream container, cover with plastic wrap, and freeze overnight.
Fried Ice Cream Instructions:
- Form Ice Cream Balls: Scoop large balls of the prepared ice cream and place them on a chilled baking sheet. Freeze until firm, about 30-40 minutes.
- Prepare Coatings: In one bowl, whisk together the eggs and cinnamon until foamy. In another bowl, place the crushed cornflakes.
- Coat Ice Cream Balls: Roll each ice cream ball in the foamed egg mixture, then coat it with crushed cornflakes. Repeat this process to ensure a thorough coating. Return the coated ice cream balls to the baking sheet and freeze for 2-3 hours.
- Fry the Ice Cream: In a deep saucepan, heat oil to 375°F. Fry each ice cream ball for 10-12 seconds until golden brown. Remove from oil and place on a paper towel to drain any excess oil.
- Serve: Top with chocolate sauce or any preferred toppings and serve immediately.
Recipe Tips
- Temper the Eggs Carefully: When adding hot milk to the egg yolks, pour slowly and whisk constantly to avoid cooking the eggs.
- Chill Thoroughly: Allow the ice cream mixture to chill in the refrigerator for at least 5 hours or overnight to develop the best flavor and texture before churning.
- Double-Coat for Frying: To get a perfect fried ice cream, coat the ice cream balls twice with egg and crushed cornflakes. This helps keep the ice cream firm when frying.
- Quick Frying: Fry the coated ice cream balls for only 10-12 seconds. This quick frying ensures a crispy outside while keeping the ice cream inside frozen.
What To Serve With This Ice Cream
- Chocolate Sauce: A warm, rich chocolate sauce drizzled over the fried ice cream adds a delightful contrast of flavors.
- Fresh Berries: Strawberries, raspberries, or blueberries provide a fresh and tangy balance to the creamy, fried dessert.
- Caramel Sauce: A drizzle of caramel sauce adds a buttery sweetness that complements the ice cream perfectly.
- Whipped Cream: Light and fluffy whipped cream enhances the overall texture and richness of the dessert.
- Chopped Nuts: Sprinkle some chopped nuts like almonds or pecans for an added crunch and nutty flavor.
FAQ
Can I make the ice cream without salep?
Yes, you can leave out the salep—it’s optional. Salep gives Turkish-style ice cream extra chewiness, but the recipe still turns out creamy and delicious without it.
How do I keep the ice cream from melting when frying?
Make sure the ice cream balls are frozen solid—ideally overnight—and double-coat them in the egg and cornflake mixture. Fry them just 10–12 seconds in very hot oil to get a crispy shell without softening the inside.
What can I use instead of cornflakes for the coating?
Crushed graham crackers, cookie crumbs, or even panko breadcrumbs can work. Just make sure whatever you use is dry and crunchy enough to hold up to frying.
Can I prep the ice cream balls ahead of time?
Definitely. You can form and coat the balls, then store them in the freezer for up to a week before frying. Just keep them well-wrapped to avoid freezer burn.
What’s the best way to reheat leftover fried ice cream?
Fried ice cream doesn’t reheat well since the outer shell gets soggy. It’s best eaten fresh, but if you have leftovers, try refreezing and serving without reheating—or crumble it over a sundae.
Nutrition Facts
- Calories: 650
- Total Fat: 43g
- Saturated Fat: 24g
- Cholesterol: 260mg
- Sodium: 200mg
- Total Carbohydrates: 54g
- Sugars: 40g
- Protein: 8g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Hot Chocolate
- Turkuaz Kitchen Basque Cheesecake
- Turkuaz Kitchen Malaga Dessert
- Turkuaz Kitchen Chocolate Caramel Tart
Turkuaz Kitchen Ice Cream
Description
Enjoy this easy and refreshing Turkuaz Kitchen Ice Cream recipe, perfect for a summer dessert. Combining creamy homemade vanilla ice cream with a crispy fried coating, this cold dessert is sure to impress. Serve it with a drizzle of chocolate sauce or a handful of fresh berries for a tasty and satisfying summer treat.
Ingredients
For Vanilla Ice Cream:
For Fried Ice Cream:
Instructions
- Mix Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and 1/4 cup of the sugar.
- Heat Cream and Milk: In a medium saucepan, combine the milk, heavy cream, salep (if using), salt, and remaining sugar. Bring to a boil over medium-high heat (about 4-5 minutes).
- Temper the Eggs: Slowly drizzle 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking continuously.
- Cook the Mixture: Return this tempered egg mixture to the saucepan. Heat until it reaches 175°F, stirring constantly.
- Cool and Add Vanilla: Remove from heat, add the vanilla extract, and stir. Let the mixture cool to room temperature.
- Chill the Mixture: Pour the prepared cream mixture into a large bowl, cover with plastic wrap, and refrigerate for at least 5 hours or overnight.
- Churn and Freeze: The next day, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Pour the churned ice cream into a loaf pan or ice cream container, cover with plastic wrap, and freeze overnight.
- Form Ice Cream Balls: Scoop large balls of the prepared ice cream and place them on a chilled baking sheet. Freeze until firm, about 30-40 minutes.
- Prepare Coatings: In one bowl, whisk together the eggs and cinnamon until foamy. In another bowl, place the crushed cornflakes.
- Coat Ice Cream Balls: Roll each ice cream ball in the foamed egg mixture, then coat it with crushed cornflakes. Repeat this process to ensure a thorough coating. Return the coated ice cream balls to the baking sheet and freeze for 2-3 hours.
- Fry the Ice Cream: In a deep saucepan, heat oil to 375°F. Fry each ice cream ball for 10-12 seconds until golden brown. Remove from oil and place on a paper towel to drain any excess oil.
- Serve: Top with chocolate sauce or any preferred toppings and serve immediately.
Vanilla Ice Cream Instructions:
Fried Ice Cream Instructions:
Video
Notes
- Temper the Eggs Carefully: When adding hot milk to the egg yolks, pour slowly and whisk constantly to avoid cooking the eggs.
- Chill Thoroughly: Allow the ice cream mixture to chill in the refrigerator for at least 5 hours or overnight to develop the best flavor and texture before churning.
- Double-Coat for Frying: To get a perfect fried ice cream, coat the ice cream balls twice with egg and crushed cornflakes. This helps keep the ice cream firm when frying.
- Quick Frying: Fry the coated ice cream balls for only 10-12 seconds. This quick frying ensures a crispy outside while keeping the ice cream inside frozen.