Coconut Ice Cream Crispy Fried with Chocolate Sauce (liquid eggs)

Coconut Ice Cream Crispy Fried with Chocolate Sauce (liquid eggs)

Yield: 96 / 3 oz. Ice Cream Balls / 2 per serving – 48 servings

Ingredients for Ice Cream Custard

  • 13 lb. heavy cream
  • 13 oz. sugar
  • 3 lb., 4 oz. liquid egg yolk
  • 6.5 oz. cream of coconut
  • 0.013 oz. vanilla bean
  • 8.4 oz. sweetened coconut flakes

Total approximate weight: 18 lb.

Directions for Ice Cream Custard

  1. Bring cream to a boil.
  2. Add sugar and yolk to mixer bowl and whip on medium speed until light yellow ribbons form. Reduce mixer speed to low and slowly add the hot cream. Remove mixture from mixing bowl and place in saucepan over medium heat. Cook, stirring constantly until mixture reaches 170° F to 175° F. Cool mixture quickly by setting in a bowl in a water bath or in refrigerator and cool to 38° F.
  3. After the custard mix is fully cooled, pour into ice cream maker. Add the cream of coconut, vanilla bean and coconut flakes. The churning will mix these ingredients into the ice cream as it freezes.
  4. Place in freezer to further firm-up to soft serve stage. Portion into 3 ounce servings with a #12 ice cream scoop. Place scoops onto a parchment-lined sheet tray. Cover with clear wrap and freeze until firm, several hours or overnight.

Total approximate weight: 18 lb.

Ingredients for Tempura Batter - Yield: 100 Ice Cream Scoops

  • 1 lb., 0.4 oz. corn starch
  • 1 lb., 0.4 oz. all-purpose flour
  • 3 oz. baking powder
  • 2 lb. milk
  • 1 lb., 8.5 oz. water
  • 3.6 oz. sugar
  • 0.2 oz. ground cinnamon
  • 6 lb., 4 oz. Panko crumbs

Total approximate weight: 6 lb.

Directions for Tempura Batter

  1. Mix the dry ingredients together. Set aside.
  2. In separate bowl, blend wet ingredients and mix in the dry ingredients with a whisk until smooth and fully incorporated.
  3. Use the Panko crumbs for breading. See instructions below.

Instructions

  1. After the batter is prepared, dip the frozen ice cream balls into the batter and coat them well allowing some of the batter to run off.
  2. Dip into Panko crumbs and coat well and evenly over the entire ice cream ball.
  3. Freeze on a tray for 3 hours.
  4. Pre-heat deep fryer to 375° F. Carefully lower ice cream balls into hot cooking oil and cook for 1 minute until golden.

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