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Home / Pancakes and Maple Syrup Fried Ice Cream

Pancakes and Maple Syrup Fried Ice Cream

Pancakes and Maple Syrup Fried Ice Cream

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Pancakes and Maple Syrup Fried Ice Cream
  • Gluten-free Sponge
  • Pancakes and Maple Syrup Ice Cream

Pancakes and Maple Syrup Fried Ice Cream

Rounded scoop
3 each (0.1oz)
50g (1.8oz)
as needed
6 very thin slices (0.2oz)

Method of Preparation

  1. Blast freeze scoop of Pancakes and Maple Syrup Ice Cream until frozen solid.
  2. Wrap slices of cake around ice cream pressing firmly to seal.
  3. Freeze solid again in blast freezer.
  4. Dip in egg wash mad of eggs and milk then roll in bread crumbs, pressing firmly.
  5. Refreeze until ready to fry.
  6. Heat oil in fryer or in a pot to 400°F/204°C.
  7. Drop ice cream into oil and continuously move until all sides are golden brown.
  8. This should not take more than 1-2 minutes.
  9. Serve immediately.

Gluten-free Sponge

500g (17.6oz)
50g (1.8oz)
320g (11.3oz)

Method of Preparation

  1. Mix all ingredients in stand mixer with paddle attachment on high speed for 2-3 minutes.
  2. Spread into cake mold.
  3. Bake at 428°F/220°C for 15-20 minutes or until done.
  4. Allow to cool completely at room temperature.
  5. Freeze.

Pancakes and Maple Syrup Ice Cream

2000g (70.5oz)
500g (17.6oz)
920g (32.5oz)

Method of Preparation

  1. Combine all ingredients and mix well with an immersion blender.
  2. Use as needed in soft serve machine.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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