| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Grains |
French |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Vanilla (or any flavor) ice cream |
| 2 |
|
Egg whites |
| 3 |
tb |
Almond paste (3 ounces) |
| 3/4 |
c |
Graham cracker crumbs |
| 3 |
c |
Vegetable oil or fat for frying |
| 4 |
|
Peach halves; fresh or canned, well drained |
| 1 |
c |
Vanilla sauce |
| 3 |
tb |
Chopped walnuts |
| 4 |
|
Sprigs mint |
| 3 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1/8 |
ts |
Yellow food coloring; if desired |
| 3 |
tb |
Cornstarch |
| 4 |
tb |
Water |
| 1 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
VANILLA SAUCE
From: Teri <teri@gate.net>
Date: 24 Jul 1995 09:43:12 -0600
Connie Schachel requested a Fried Ice Cream recipe like the one served at
Chi Chi's. This one is not from ChiChi's; it comes from _Cooking with
Mickey Around our World_ (I refer to it as the "Mickey Mouse Cookbook").
Scoop ice cream into 4 balls. Freeze until very hard. Blend egg whites
into almond paste until smooth. Dip ice cream balls into almond paste
mixture, then coat heavily with graham cracker crumbs. Freeze until very
hard. Store, wrapped, in freezer until serving time. When ready to serve,
heat oil in 1 1/2-quart saucepan to 360 degrees F. Fry one ball at a time
until golden brown, about 15 seconds. Drain on paper towels. Serve at
once in a peach half in a champagne glass. Top with vanilla sauce, chopped
walnuts and a sprig of mint.
one of the recipes for Vanilla Sauce in the same cookbook is: Heat milk,
sugar, and food coloring to boiling point. Dissolve cornstarch in water
and stir into hot liquid. Cook and stir until mixture boils and is
thickened. Let cool and blend in vanilla. Serve over fruit, pudding or
cake.
My notes:
1. I would guess that ChiChi's recipe is similar except that they probably
add cinnamon to the graham cracker crumbs (or use cinnamon topped crackers
crushed).
2. ChiChi's serves theirs with honey instead of vanilla sauce and without
the peach.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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