Grilled Ice Cream
Makes 8 to 12 balls; serves 4
The secret to grilling ice cream is to dip the frozen balls in egg and coconut several times before grilling. The hot fire cooks these ingredients into a hermetic crust, which seals in the melting ice cream. It's essential to work quickly and over a very hot fire to sear the exterior before the ice cream has a chance to melt.
- 1 1/2 pints of your favorite ice cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated or shredded dried coconut in a shallow bowl
YOU'LL ALSO NEED
Flat metal skewers, at least 12 inches long
4 to 6 hours for refreezing the ice cream
Using a large ice cream scoop, scoop the ice cream into 2-inch balls. Place them in a baking dish and return them to the freezer to freeze the balls solid, 1 to 2 hours.
Place the eggs and vanilla in a shallow bowl and beat with a fork. Dip each ice cream ball in the beaten egg, turning it with forks to coat it all over, then in the coconut, turning it with forks to coat it on all sides. Return each ball to the egg to coat it again, then coat it in the coconut again. Return the balls to the baking dish and freeze them again until solid.
When the coconut-covered ice cream balls are frozen solid, skewer them on flat metal skewers and freeze them again.
Set up the grill for grateless grilling and preheat the grill to as hot as it will go. Arrange 2 bricks on the grate at opposite sides of the grill.
Place the kebabs on the grill, resting the ends of the skewers on the bricks. Grill the ice cream balls until the coconut is browned on all sides, 1 to 2 minutes per side, 4 minutes in all. Work quickly; the idea is to sear the coconut without melting the ice cream. Slide the ice cream balls off the skewers into bowls or onto plates and serve at once.
Recipe reprinted by permission of Workman Publishing, copyright © 2010. All rights reserved.
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