Fried Ice Cream

This is easiest to make with a blast freezer, however if you don’t have one, then a regular freezer (set to the coldest setting)  will work fine. I’m going to give directions for a regular freezer.
 
 Because of the amount of oil needed for the fryer, I would suggest making the investment worth it and making this recipe with a whole box of ice cream for a party or something- say the up and coming holiday of 4^th of July- perfect occasion…

OK, Here’s what you’’ll need:

• Fryer (if you don’t have one, K-Mart sells them for under $20 bucks!)
• 2-4 gallons of peanut oil (depending on the fryer size)
• Tub/ Bucket/ Big container of Ice cream- whatever flavor you like. Lately I’ve been a huge fan of making this with the heath bar flavor, but to each his own. If it’s for a holiday, try using an ice cream that goes with the color (like blueberry or strawberry for the 4^th.)
• Macadamia nuts- crushed
• 12 eggs (cage free is always nice. If you aren’t aware of the conditions chickens are kept in, I won’t preach, but they cost the same- Just a thought.).
• Panko Crumbs (Lots and Lots- probably two tubes. Be careful to get regular seasoned & not Italian...)
• Coconut (shredded, unless you want to break open the thing and shred it yourself)
• Vanilla extract (THIS DOES NOT TASTE GOOD ON ITS OWN. Believe me; that was a hard lesson to learn)

 Here's how it’s done:

Pre scoop the ice cream servings and put back in the freezer on the coldest lever for 6 hours.

Remove two eggs at a time, crack and beat with a tablespoon of vanilla.

Mix Macadamia, coconut and panko in bowl.

Remove, cover in egg mixture, and coat with crushed macadamia, panko and coconut.

Put the ice cream back in the freezer for another two hours.

Take out and coat again.

From here, use your judgment. If you think the ice cream coat is thick enough, then pour the oil in your fryer and start to heat it up. Drop each ice cream ball in there for about a minute or until the coating is brown. If your coating is still pretty thin, keep adding layers until it feels crusty and heavy when you take it out of the freezer. Otherwise when you fry the ice cream, it will just goop and melt everywhere.