Fried Ice Cream Pie

Description

Source: MALAI - POOJA BAVISHI

When my family lived in Pennsylvania, there was a Mexican restaurant nearby, Chi Chi’s, which was our go-to for birthdays and other celebrations. The food was delicious, but the desserts were spectacular. Among them was fried ice cream. It was a rich vanilla ice cream, battered and deep-fried until it had a crisp, crackly topping, then drizzled with honey and chocolate sauce and served with whipped cream and a cherry on top. This is that same dessert in pie form, and suitable to serve a crowd—because there is never enough fried ice cream in our lives. Don’t skip the honey!

Ingredients

• Nonstick cooking spray, for the pan
• ½ cup unsalted butter, cubed
• 2 cups crushed cornflakes (measure after crushing in a Ziplock bag)
• 3 tablespoons granulated cane sugar
• 3 teaspoons ground cinnamon
• ¾ teaspoon salt
• 1 ¾ cups heavy cream
• ¼ cup evaporated milk
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon pure vanilla extract

Directions

1. Spray the bottom and sides of an 8-inch square baking pan or a 9-inch round springform pan with cooking spray.
2. In a saucepan, melt the butter over medium heat until it is liquid.
3. Then, using a wooden spoon, begin stirring constantly.
4. The butter will begin foaming on top and then the foam will subside and brown bits will start to form on the bottom of the pan.
5. Add the cornflakes, sugar, 1 ½ teaspoons of the cinnamon, and ¼ teaspoon of the salt and stir to ensure all the ingredients are evenly distributed and well mixed.
6. Continue stirring over medium heat until the cornflakes are toasted, about 5 minutes.
7. Remove from the heat and let cool completely.
8. Meanwhile, make the ice cream. In a large bowl, using an electric mixer, beat together the cream and evaporated milk on medium speed until soft peaks form, about 5 minutes.
9. Add the sweetened condensed milk, vanilla, and the remaining 1 ½ teaspoons cinnamon and ½ teaspoon salt and continue to beat on high speed until well mixed, creamy, and stiff, another 1–2 minutes.
10. Layer half of the cooled cornflakes mixture in the prepared pan, pressing down to form a compact layer.
11. Pour the ice cream mixture evenly over the top, then top with the remaining cornflakes mixture and lightly press down with an offset spatula.
12. Cover and place in the freezer until set, about 4 hours.
13. To serve, remove from the freezer.

Notes

• If using a square baking pan, serve the pie directly from the pan.
• If using a springform pan, unclasp and lift off the sides, then slide the pie onto a serving plate.
• Top the pie with Spiced Whipped Cream and drizzle with Spiced Honey
• YIELD: MAKES 10 SERVINGS