Although I received some great entries in the wok competition I launched in June, Joey totally blew my away with her recipe of banting fried vanilla ice cream. I have a well-known ice cream addiction, and the idea to cover it in almond flour and an egg, and then deep fry it, is pure genius in my book. It is banting-friendly, but you don’t need to follow this lifestyle in order to indulge in it.
Not only did Joey send a beautifully laid-out recipe, she also included photos of the process to illustrate the steps in making this delectable dessert. So feast your eyes on this, and be sure to make the fried ice cream soon – it is absolutely delicious!
For the vanilla ice cream
375ml heavy cream
5ml organic vanilla bean powder
3 egg yolks
- Place the heavy cream in the wok on a low flame, just warm it up enough to dissolve the xylitol and vanilla.
- Stir in the xylitol until dissolved, and then add the vanilla powder.
- Cook the cream mixture for about 5 minutes to bring out the vanilla flavour. Don’t reach the boiling point.
- Put the mixture in a bowl and beat for a minute with a electric hand mixer to make it creamier.
- Add 1 egg yolk to mixture at a time, beat until combined.
- An ice-cream maker will make this step very easy, but if you don’t have one use this alternative procedure. Place the bowl of ice-cream for 30-minutes at a time. Beat the mixture by hand or with an electric hand mixer in-between freezing to whip up the mixture more. Do it 3-4 times, then let it freeze completely.
For the coating
1 egg, beaten
250ml almond flour
- Scoop fist-sized balls with an ice-cream scooper onto a large plate lined with wax paper. Coat one by one with almond flour as you place them into the freezer. Press lightly so the flour sticks to it, freeze overnight.
- Dip each ball in egg once balls are completely hardened. Make sure the whole ball is covered in egg. Then dip in almond flour again. Freeze until firm (1-2 hours) This step prevents the ice-cream from touching the hot oil.
- Place the wok of oil to heat up to about 190°C. You could have about 4cm of oil in the wok.
- When the oil reached the right temperature, use tongs to slowly put one ball into the oil at a time. Fry each side by rolling it around, only for a few seconds. It should have a golden finish on every side.
- Remove it from the oil and serve immediately.
- You can enjoy the crunchy, hot coating with the soft, cold ice-cream by serving it right away.