Join us on
Facebook or
Twitter
for exclusive updates,
travel specials,
giveaways
& more!

Get 100+ New England
Main Meal Recipes in an
Easy to Use E-Cookbook!


Click here for your
FREE  newsletter!










Bring the heart of
New England into your
home with affordable,
high-quality
New England prints.
Visit our
Art Gallery
today!


Click here for
More Recipes!
The Heart of New England ... Click Here to Subscribe Today (It's FREE!)
Coconut Graham Fried Ice Cream
By Jim Bailey, a.ka. "The Yankee Chef"

Don't let the thought of frying ice cream scare you. It is easy and by deep frying,
a sweet "glaze" is formed as a shell on the outside and will be your favorite way
to enjoy ice cream from this point on. Vary it up by using any flavored ice cream
you desire and drizzle any sundae topping over the top.

1 quart vanilla ice cream
3 cups crushed graham crackers
2 cups shredded coconut (sweetened and unsweetened are both fine)
1 tablespoon ground cinnamon
3 eggs
1/4 cup brown sugar
1/2 cup milk
Peanut or vegetable oil, for frying

Scoop out 1/2-cup measures of ice cream and roll into balls quickly, placing
them on a large plate or platter. While you are doing them one at a time, place in
the freezer immediately. When done, make sure they all freeze for 30 minutes. In
the meantime, in a large bowl, add the graham crackers, coconut and cinnamon;
set aside. In another bowl, whisk together the eggs, brown sugar and milk; set
aside.

After 30 minutes, remove each ice cream ball, one at a time, and roll in the egg
wash, then the coconut mixture. It is best to place some dry mixture in the palm
of your hand then place the ice cream ball on top. Then grab some more dry and
squeeze it all around the ice cream ball. Place back into the freezer and repeat
with remainder of balls. Freeze an additional 30 minutes in total.
Repeat the process but this time, freeze the ice cream balls for at least 2 hours to
firm up as much as possible.

Add oil about 4-inches deep to a large, heavy pot over medium heat to
350-degrees F, or heat a deep fryer according to manufacturers instructions.
When ready, fry ice cream balls in oil for 20 seconds, one at a time. If coating
starts to come off (which it shouldn't) at 15 seconds, remove them. Take them out
and immediately place onto a plate and into the freezer. Repeat with remainder
of ice cream balls.

Freeze another 30 minutes and serve with whipped cream, sliced fruit or
chocolate sauce.


More New England Recipes
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
Contact| The Heart of New England HOME | Search

Click Here to Get Your FREE Newsletter Today!
Visit Art.com
About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont