#Fried ice cream sandwich crack

Put the croissant bottoms on to plates and put a scoop of ice cream on top, then drizzle with honey or maple syrup, if using, and put the croissant tops on top to make a sandwich.Spread the cinnamon sugar over a plate and when you take the croissant halves out of the frying pan, put them onto the plate and then flip them over so they are coated all over in the sugar.While they are cooking, make the cinnamon sugar by putting the sugar and cinnamon into a bowl and mixing it up.You will probably need to do this in a couple of batches. Put the butter into a large frying pan over a medium heat and when it starts to foam, cook the croissant halves for 1 to 2 minutes, then turn them over and cook for 1 to 2 minutes more.

Put the croissant halves into the eggy mixture, allowing them to soak in the liquid for 10 seconds.

Making the cake mix following the box instructions, but add one extra egg. Line two baking sheets with parchment paper. Place it into the egg mixture and then again into the dry marinade. 8 large eggs 2 cups water 1 cup vegetable oil 3 (1 1/2-quart) containers vanilla ice cream, in rectangular containers Steps to Make It Gather the ingredients.

Add the milk, cinnamon, vanilla extract and sugar to the bowl and whisk together until well mixed. After about an hour in the freezer I removed the block of ice cream from the freezer and sliced it in half and then set up a dredging station with three bowls flour in the first one, beaten eggs and milk in the second one and panko breadcrumbs in the third one. Fried ice cream sandwich The chefclub ice cream truck is around the corner :) 4.4 15 reviews Give my opinion 98. Add one ice cream scoop into the bowl with the dry marinade and cover its whole surface.

Remember to wash your hands if you get raw egg on your fingers.

#Fried ice cream sandwich crack

Crack the eggs into a mixing bowl and beat them with a fork or whisk until well mixed.To make the tempura batter, mix flour with cold water. One with panko bread crumbs and another for the tempura batter. Repeat with remaining ice cream, working with one ice cream ball out of the freezer at a time. Start by slicing the croissants in half horizontally through the middle. While wrapped in plastic wrap, gently press the cake into the ice cream to form a ball and freeze for 2 hours.