I know it's nothing new.....but it's still a big seller. I need to freshen/up-date my presentation and I'm looking for ideas***?

I've been using iceceam balls as my shape. I'd rather cut squares or rectangles but I fear having corners may be weak spots when fried. Are any of you making a different shape successfully? The balls look rather unsophisticated on the plate...help?

I have to keep my presentation simple (because I don't work the night shift when it's ordered the most). Fanned out fruit seems the obvious garnish but the balls roll when the plate is moved ruining the presentation...plus there's always a bit of grease that runs on the plate. Sit them in a nest of julienned ???crepes??? and pass the sauce? Or can you think of a fresh flavor combo....???

Any ideas are welcome!

sit them in a small shallow florentine basket or maybe a nest of shredded phyllo(i think it's called kataifi dough?). Or maybe some thick ganache which would set when it comes in contact with the cold ice-cream. Since fried ice-cream is on that tex-mex theme, how about making cinnamon sugar tortilla strips as garnish, or even chocolate dipped churros or choux pastry(deep fried). For the sauce the usual caramel and chocolate go well but any sauce that pairs well with the ice cream may do.

Serve them on choco fetuccine like meatballs w/ rasp sauce. I just could't resist.SORRY.
Have ya'll ever tried frying pastry cream. I cut sq.'s & tri's, bread and fry. A lot more forgiving than ice cream. I flavor the cream, cut each flavor in diff. shape.Fry and sauce.

Do you serve the fried pastry cream warm? How far in advance can it be prepared? It sounds intriguing, especially considering the many shapes that could be used.

Mark

I'd swear that I've seen that in an ethnic cookbook Panini?*> Greek or Italian.... or maybe India???

I've never played with the shedded phyllo...to make a nice nest of it, does it require sitting in a form or can it hold its' shape free form? This idea lends it's self to Easter...a nest with icecream eggs and what else???? A marshmellow chick on top???

Usually it's impossible to set aside the time and effort to experiment at work. What about purchased sorbet rolled in feitine (I can't spell it) mixed with???...chopped fruit(or would that fall off in the frier), then fruit sauces on the plate?

How about crumbled cake instead of cookies would it hold in the frier? For that matter I suppose I could cut my icecream into squares than cover with thin sheets of cake before egg whiting and coating??

Think any of those ideas might work?

remove the ice cream till it's semi-hard form the ice cream into quenelles in your preferred size, place them in a frozen hotel pan layered with plastic wrap, then chill them till they're frozen rock hard, in a food processor grind unsalted pretzels till they are smooth in consistency, take the ice cream and bread them until they are coated evenly, and when you're ready to use, make sure the fryer is at 400 degrees so it'll brown quickly, I would serve them in a spun sugar nest with chocolate creme anglaise, andpan fried bannanas scented with grated star anise,and sugar.

Mark, I haven't held them,but have had them around for awhile after a function and they have been fine.

I like finedinings way. Makes me want to try salted pretzels, key lime ice cream, and a tequila sauce.