Ease of Preparation: Medium
Yield: 6 servings
Ingredients:
- 1 ½ quarts (1 ½ L) good-quality chocolate ice cream
- 2 cups (480 ml) chopped candy bar, such as Mars, etc. plus more for garnish
- 2 teaspoons (10 ml) Aleppo pepper powder plus more for garnish
- Vegetable oil, for frying
- 4 egg whites
- 1 cup (240 ml) flour
- 3 cups (710 ml) corn flakes, crushed
Method:
Take the ice cream out of the freezer and allow to sit at room temperature for 10-15 minutes.
In the bowl of a stand mixer with the paddle attachment, combine the ice cream, chopped candy bar, and Aleppo pepper. Mix until evenly incorporated, around 1 minute.
Scoop the ice cream into a container and transfer back to the freezer to firm up, roughly 2 hours.
Using an ice cream scoop, scoop even balls of the ice cream mixture onto a parchment-line baking tray. Transfer the tray to the freezer until the balls are solid, roughly 2 hours.
Whip the egg whites until frothy, stopping before soft peaks form
Set up a breading station: place the flour, frothed egg whites, and corn flakes into separate bowls.
Dip each ice cream ball into the flour, shake off any excess, then dip into the frothed egg whites. Allow any excess white to run off and dip into the cornflakes, ensuring the balls are completely covered.
Transfer the coated balls back to the lined tray and return the tray to the freezer. Allow the balls to freeze solid again, roughly 1 hour.
In a large, heavy-bottomed pot or Dutch oven, heat the oil to 375 F (190 C)
Fry the balls, directly out of the freezer in the hot oil for 16 seconds.
Blot the balls briefly on a paper towel-lined plate, transfer to a serving plate garnished with additional chopped candy bars and Aleppo pepper and serve immediately.
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