Ingredients:

  • 5 Quarts Premium Vanilla Ice Cream
  • 1 cup All-Purpose Flour
  • 2 large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 2 cups Panko Breadcrumbs or Corn Flakes
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Ground Cinnamon
  • Pinch of fine Sea Salt
  • 6–8 cups Neutral High Smoke Point Oil for frying (Canola, Vegetable, or Peanut Oil)

Instructions:

  1. Allow ice cream to soften slightly on the counter for 5–10 minutes until just scoopable. Using a pre-chilled scoop, portion the ice cream onto a parchment-lined baking sheet, forming 6 uniform balls.
  2. Place the sheet into the freezer and freeze for at least 4 hours, or until absolutely rock hard (overnight is preferable).
  3. Set up the dredging station: Dish 1 for flour, Dish 2 for whisked eggs and vanilla, and Dish 3 for the Panko/Corn Flakes, sugar, cinnamon, and salt mixture.
  4. Working quickly with one frozen ball at a time, dredge thoroughly in flour (shaking off excess), dip in the egg mixture, then press firmly into the cinnamon crunch mixture, ensuring complete coverage.
  5. Return the coated balls immediately to the freezer for a final deep freeze (minimum 1 hour).
  6. Pour oil into a heavy pot; attach a thermometer and heat the oil precisely to 375°F (190°C).
  7. Working in batches of 1 or 2, carefully lower the frozen balls into the hot oil. Fry rapidly for 45 to 75 seconds only, turning gently until the coating is deep golden brown.
  8. Immediately lift the balls out and place them on a wire rack set over paper towels to drain excess oil. Serve immediately.