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Ingredients
- 1 1/2 quart vanilla ice cream, firmly frzn Cream puff shells
- 1 c. water
- 1/2 c. butter
- 1 1/2 c. all-purpose flour
- 5 x Large eggs, room temperature Beer batter
- 2 c. all-purpose flour
- 12 ounce flat beer
- 2 x Large eggs, room temperature Oil for deep frying Pure maple or possibly raspberry syrup
Directions
- For shells: Preheat oven to 350 degrees. Lightly grease baking sheet. Bring water to a boil in a medium saucepan. Add in butter and let heat. Add in flour, stirring quickly till dough forms a ball.
- Transfer to mixing bowl. Using electric mixer at medium speed, add in Large eggs, one at a time, beating thoroughly after each addition. Spoon 1 1/2 to 2 inch mounds onto baking sheet or possibly fill pastry tube with dough and mound onto sheet.
- Bake till golden, about 40 min. Let cold completely in draft-free area.
- Slice partway through each shell and fill with ice cream. Wrap each puff with foil and freeze solid, at least 1 hour.
- For batter: Combine flour, beer and Large eggs in a medium bowl and mix well.
- Heat oil to between 350 and 375 degrees. Dip frzn puffs in batter and deep fry till golden. Quickly drain on paper towels. Place each puff in individual-serving dishes and pour syrup on top. Serve immediately.
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