in Dessert Recipes

Chinese flambéed ice cream

Spread the love

Ingredients for 6 servings:

  • 500 g ice cream, vanilla
  • 1 cake (packaged sand cake)
  • dough (batter)
  • Oil for frying
  • Rum, for flambéing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, cut the ice cream into 6 small pieces. Take the sand cake and cut it into long pieces. Now wet your hands well (so the ice cream cake freezes later!!!), put a small piece of cake on each surface of the ice cream and press it into a ball! THERE SHOULD BE NO ICE CREAM LEFT PROTAKING OUT. Wrap the ice cream cake in plastic wrap and freeze for about 2-3 hours (depending on when you want to eat it!). When you want to eat the ice cream, you need to make a BATTER. Pour it around the frozen ice cream cake and deep-fry with a little oil, then pat dry with kitchen paper. Then add rum (Stroh 80) and light it in a bowl! Important! If the ice cream burns, turn it over quickly.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

cooked cheese

Caribbean salad