*  Exported from  MasterCook II  *
 
                              Fried Ice Cream3
 
 Recipe By     : Favorite Restaurant Recipes, by Bon Appetit, 1982
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         _ Cream Puff Shells
    1      Cup           Water
    1      Stick         Butter -- (1/2 cup)
    1 1/2  Cups          All-Purpose Flour
    5                    Eggs -- room temp
    1 1/2  Quarts        Vanilla Ice Cream -- firmly frozen
                         __ Beer Batter
    2      Cups          All-Purpose Flour
   12      Ounces        Beer -- flat
    2                    Eggs -- room temp
                         Oil -- for deep frying
                         Maple Syrup -- pure or
                         Raspberry Syrup
 
  FOR SHELLS:
    Preheat oven to 350F.  Lightly grease baking sheet.  Bring water to 
 boil in medium saucepan.  Add butter and let melt.  Add flour, stirring 
 quickly until dough forms ball.  Transfer to mixing bowl.
   Using electric mixer at medium speed, add eggs 1 at a time, beating 
 thoroughly after each addition.  Spoon 1-1/2- to 2-inch mounds onto baking 
 sheet or fill pastry tube with dough and mound onto sheet. Bake until 
 golden brown, about 40 minutes.  Let cool completely in draft-free area.
 
   Slide partway through each shell and fill with ice cream.  Wrap   each 
 puff with foil and freeze until solid, at least 1 hour.
 
  FOR BATTER:
  Combine flour, beer and eggs in medium bowl and mix well.
 
  Heat oil to between 350F and 375F.  Dip frozen puffs in batter and
  deep fry until golden brown.  Quickly drain on paper towels. Place
  each puff in individual serving dishes and pour syrup on top. Serve  
 immediately.
 
 Posted on Cooking echo 1/4/80 by Marge Clark
 
 
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 NOTES : Recipe from Spruce Pond Inn, Stowe, Vermont