- 2 cups flour
- 1/2 cup Marsala wine
- 4 slightly beaten egg yolks
- 2 tbspns olive or safflower oil
- 1 envelope active dry yeast
- 2/3 cup water, warm
- 2 tbspns sugar
- 1/2 tspn salt
- 1/3 cup water
- 8 slices brick ice cream (3"x2"x3/4")
- 1 cup oven-dried cake crumbs
- 1 cup almonds, chopped and toasted
- Fat for drying
Stir thoroughly until smooth. Cover and let stand in warm place for 1 to 1/2 hours. Dough will bubble and double in volume. (Before using, add 1/3 cup water. Batter should drip from the ice cream, but should adhere enough to cover the slice completely.)
2. Prepare ice cream: Combine cake crumbs and nuts. Coat ice cream slices on all sides. Place on foil or waxed paper, and freeze until hard.
3. To fry: Heat fat to 390 degrees. Dip one slice of the ice cream at a time in the batter. Use tongs or two forks. Let drain for a second, be sure all sides are covered, then slip into hot fat.
Fry on one side until golden (about 20 seconds). Turn with slotted spoon and fry other side about 10 seconds, until golden. Remove with slotted spoon, and drain on paper towel. Serve immediately with favorite sauce. Serves 8.
(Origin - "Ann Serrane's Frite Pan Cookbook" by Ann Serrance, a Copco Cooking Series cookbook, 1971. Anne Serrane (1913-1988) was afamed editor of Gourmet magazine and author of 20 cookbooks.)
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