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

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

View dried egg formulation

Yield: 12 servings

Part 1 - Coconut Ice Cream

Ingredients Percent (%) Grams Volume
Cream, heavy 71.74 789.24 26.5 fl. oz.
Sugar, granulated 4.52 49.67 1/4 cup
Egg yolk, liquid 18.06 198.67 7 fl. oz.
Cream of coconut 2.26 24.83 1 fl. oz.
Vanilla bean 0.50 5.50 3-inch piece
Coconut flakes, sweetened 2.92 32.09 1/3 cup
Total 100.00 1100.00

 Method of Production:

  1. Prepare an ice bath and set aside.
  2. In a saucepan over medium heat, bring the heavy cream to a simmer
  3. In a standing mixer fitted with a whisk attachment, whisk the sugar and egg yolk on medium speed until light yellow ribbons form
  4. Reduce the speed to low and slowly add the hot heavy cream.
  5. Pour the cream mixture into a saucepan; cook over medium heat stirring constantly until the mixture thickens and reaches 170° F to 175° F.
  6. Cool the mixture quickly by transferring it to a bowl and placing it in the prepared ice bath; cool it to 38° F. Store covered in the refrigerator until ready to make the ice cream.
  7. After the custard mix is cooled, pour it into ice cream maker. Slowly, add the cream of coconut, vanilla bean and coconut.
  8. Churn the custard until frozen, as recommended by the manufacturer.
  9. After churning, transfer the ice cream into covered containers. Store frozen for at least 4 hours to harden.
  10. Portion into 3 ounce servings of the ice cream with a #12 ice cream scoop onto a parchment-lined sheet tray. Cover with clear wrap and freeze until firm, several hours or overnight.


Part 2 – Tempura Batter

Ingredients Percent (%) Grams Volume
Cornstarch 17.07 68.26 1/2 cup
Flour, all-purpose 17.07 68.26 1/2 cup
Baking powder 3.12 12.49 2 1/2 tsp.
Sugar, granulated 3.75 14.98 3 1/2 tsp.
Cinnamon, ground 0.21 0.83 1/4 tsp.
Milk, whole 33.30 133.20 4.5 fl. oz.
Water 25.48 101.98 3.5 fl. oz.
Total 100.00 400.00

  Method of Production:

  1. In a medium bowl, mix the cornstarch, flour, baking powder, sugar and cinnamon together; set aside.
  2. In a separate bowl, combine the milk and water together.
  3. Using a whisk, add the dry ingredients into the wet ingredients and whisk until smooth and fully incorporated. Store covered in the refrigerator until ready to use.


Ingredients Percent (%) Grams Volume
Part 1 – Coconut Ice Cream 40.54 720.00 12 scoops
Part 2 - Tempura Batter 20.27 360.00
Panko crumbs 20.27 360.00 3 cups
Frying oil as needed
Chocolate sauce 18.92 336.00 12 fl. oz.
Total 100.00 1776.00

 Method of Production:

  1. Dip the frozen ice cream balls into the tempura batter, allowing excess batter to drip off.
  2. Coat the battered ice cream balls evenly in panko crumbs and then place on a parchment-lined sheet tray; freeze for 3 hours.
  3. Preheat deep fryer to 375° F. Carefully lower ice cream balls into hot cooking oil and cook for 1 minute until golden brown.
  4. Top each ice cream ball with 1 ounce of chocolate sauce and serve immediately.

  5. Locate a U.S. supplier of REAL egg products


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