Chez' Freddy's Fried Eskimo Balls
Submitted by black_widow_ak
Deep-fried ice cream balls coated in almond paste and graham cracker crumbs, served in a peach half with homemade vanilla sauce and chopped walnuts. A restaurant-style showstopper dessert.
YIELD
4 servingsPREP
30 minCOOK
0 minREADY
2 hrsScoops of ice cream get dipped in an almond paste and egg white mixture, rolled in graham cracker crumbs, and frozen rock-solid before a quick 15-second dip in hot oil. The result? A golden, crunchy shell around still-frozen ice cream. It’s the kind of dessert that makes people put their forks down and stare.
The double freeze is what makes this work. Freeze the scoops first, coat them, then freeze again until they’re brick-hard. That second freeze builds an insulating barrier so the ice cream stays frozen during frying.
Served in a peach half inside a champagne glass and drizzled with a homemade honey-vanilla sauce, this is a full presentation piece. Chopped walnuts and a sprig of mint finish it off.
Kitchen Tips
- The oil must be hot enough that the balls fry in about 15 seconds. Any longer and the ice cream starts to melt inside.
- Only fry one ball at a time. Dropping multiple in cools the oil too fast.
- Pack the graham cracker coating on thick. A heavy layer insulates better and gives a crunchier shell.
- Make the vanilla sauce ahead and chill it. Warm sauce on fried ice cream is a melty disaster.
Variations
- Use chocolate ice cream and crushed Oreos instead of graham crackers for a dark, indulgent version.
- Swap the peach half for a grilled pineapple ring for a tropical presentation.
- Skip the vanilla sauce and drizzle with warm chocolate or caramel instead.
Ingredients
Directions
Scoop ice cream into 4 balls.
Freeze until very hard.
Blend egg whites into almond paste until smooth.
Dip ice cream balls into almond paste mixture, then coat heavily with graham cracker crumbs.
Freeze until very hard. Store, wrapped, in freezer until serving time.
When ready to serve, heat oil in 1½-quart saucepan to 360 degrees F and fry one ball at a time until golden brown, about 15 seconds.
Drain on paper towels.
Serve at once in a peach half in a champagne glass.
Top with vanilla sauce, chopped walnuts and a sprig of mint.
For Vanilla Sauce, note:
If rich is the way you want it then you may proceed, if not, caution would be the word of advice here.
Heat milk, honey, sugar, and food coloring to boiling point.
Dissolve cornstarch in water and stir into hot liquid.
Cook and stir until mixture boils and is thickened.
Let cool and blend in vanilla.
Serve over ice cream balls and fruit.
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