French-fried Ice Cream (1971)

For the batter:

• 2 cups all-purpose flour
• 1/2 tspn salt
• 1 envelope active dried yeast
• 2/3 cup warm water
• 1/2 cup Marsala wine
• 4 slightly beaten egg yolks
• 2 tbspns olive or safflower oil 1/3 cup water

For the ice cream:

• 1 cup oven-dried cake crumbs
• 1 cup chopped toasted almonds
• 8 slices brick ice cream (about 3-x-2-x-3/4 inches)
• Fat for frying

1. Prepare the batter 1-1/2 hours early. Sift flour and slat into bowl. Make well in center. Put yeast, water, and sugar in well. Let yeast soften, then add wine, egg yolks, and oil. Stir thoroughly until smooth. cover and let stand in warm place for 1 to 1-1/2 hours. Dough will bubble and double in volume. 

(Before using, add about 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 wax 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. Let drain for a second, be sure that all sides are covered, then slip into hot fat. 

Fry on first 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.

More "Lost" Ice Cream Recipes

Orange Milk Sherbet (1946)

Tangerine Cream Ice (1885)

(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.)