FRIED CHICKEN ICE CREAM

Directions

For homemade vanilla ice cream: 

- Chill dishes (important): Place bowl and whisk in freezer for about 15 minutes before whipping. 

- Whip cream: Beat cold heavy cream until stiff peaks form (don’t overmix). 

- Mix base: Gently fold in sweetened condensed milk and a splash of Vainilla Molina. 

- Spread into a parchment-lined 8x8-inch square baking dish. Freeze at least 8 hours, until solid. 

To shape “chicken”: 

- Remove frozen ice cream slab from dish using parchment overhang. 

- Place on a cutting board. 

- Warm a knife under hot water, dry it then cut ice cream into drumstick shapes. 

- Place drumsticks on a parchment-lined tray. 

- Freeze again for 2 hours until very firm. 

For fried chicken "breading": 

- Melt white candy wafers in microwave in 15-second bursts, stirring after each interval, until smooth and fully melted. 

- Dip or spoon white candy wafers over each piece until fully covered. 

- Use a fork to hold ice cream while dipping or insert a metal skewer and pour/spoon chocolate over it for even coating. 

- Immediately roll coated piece in crushed cornflakes. Press gently so coating adheres well. 

- Place coated pieces back on parchment-lined tray. 

- Freeze for at least 1 hour, or until coating is firm and set. 

- Serve straight from freezer, optionally with caramel sauce for dipping.