Tuesday, Jul. 07, 2009

Stir Crazy: Fried ice cream and cold shrimp soup are on the summer menu

I had a recipe request for fried ice cream, a very popular dessert in area Mexican restaurants.

A couple of calls later, I had what I needed. This recipe is from a local eatery, though the owner asked that I not use his name or the name of the restaurant. I mentioned to him that I had never eaten this dessert or seen it on menus while visiting Mexico over the years. He smiled and said many Mexican restaurants have adapted and changed their recipes to suit American tastes.

He offered a tip about making this dessert: Make sure you have the ice cream balls solidly frozen before deep-fat frying. This amount should serve 8 to 10.

Mexican Fried Ice Cream

1/2 gallon vanilla ice cream, softened

3 cups crushed cornflakes

4 teaspoons ground cinnamon

Oil for deep-fat frying

Garnish:

Honey and whipped topping

Place scoops of ice cream on a baking sheet. Freeze 1 hour, or until firm.

Combine cornflake crumbs and cinnamon in a wide bowl. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight.

Wrap each scoop in plastic wrap and place in a freezer bag. (You can keep these balls frozen for a couple months.)

In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Unwrap ice cream and fry one scoop at a time for 8-10 seconds. Place in chilled bowls. Drizzle with honey and garnish with whipped topping if desired.

When I first saw this recipe, it reminded me of gazpacho, which I enjoy. Once my tomatoes are in, I could see pureeing and seasoning some to substitute for the V8 juice. I think this would make a great cold starter before a hot entree or as a light summer meal with a fresh salad on the side. It's from "300 Sensational Soups."

SHRIMP COCKTAIL SOUP WITH HORSERADISH CREAM

Soup:

8 cups chilled vegetable cocktail, such as V8

1/4 cup Worcestershire sauce

2 tablespoons prepared horseradish

2 tablespoons freshly squeezed lemon juice

1 teaspoon celery salt

1 teaspoon cracked black pepper

1 pound medium shrimp, peeled and halved lengthwise

Juice of 1 lemon

Horseradish cream:

1/2 cup whipping cream

1 tablespoon prepared horseradish

Salt and freshly ground black pepper

2 tablespoons minced fresh chives

1. In a large pitcher, combine the first six ingredients. Taste and adjust seasoning, if necessary. Cover and refrigerate until cold, about 3 hours. Taste and adjust seasoning if necessary.

2. Meanwhile, bring a large pot of salted water to a boil. Add shrimp and lemon juice. Cover, remove from heat and let stand for 3 minutes. Drain shrimp and plunge into an ice bath to cool quickly. Drain again and pat dry. The shrimp will have curled into attractive corkscrew shapes.

Cover and refrigerate until ready to serve, for up to 3 hours.

3. Prepare the horseradish cream: In a bowl, beat cream with a whisk or mixer until thick. Fold in horseradish and salt and pepper to taste. Cover and refrigerate until ready to serve, for up to 24 hours.

4. Serve: Pour soup into chilled bowls and garnish with shrimp and horseradish cream. Sprinkle with chives. Makes 6 to 8 servings.

Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.