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.
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.
Turkuaz Kitchen Ice Cream, Vanilla Ice Cream, Fried Ice Cream