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Blue Bunny®
Egg Rolls

These egg rolls are jammed packed with Blue Bunny®Premium Vanilla Ice Cream that can be dipped in a Ginger Crème Anglaise sauce. These are not your typical egg rolls…they're better.
Difficulty: Easy

Ingredients

  • 2 cups Blue Bunny® Premium Vanilla Ice Cream
  • 4 pre-made crepes
  • 1 cup ginger creme anglaise
  • 1 cup heavy cream
  • 1 tbsp. minced fresh ginger
  • 2 large egg yolks
  • 3 tbsp. sugar

Instructions

For sauce:
In a small heavy sauce pan combine cream and ginger. Over medium low heat bring to a simmer. Then remove from heat and allows to steep for 10 minutes. Whisk together the egg yolks and sugar. Temper the yolks, by adding 1/3 cup of the hot cream mixture to the yolks. Whipping constantly. Gradually whisk the yolk into the reaming hot cream. Cook the mixture over medium heat, stirring constantly, until it thickens coating the back of a spoon. About 3 minutes. Remove from the heat and strain into a clean bowl. Discard ginger. Press plastic wrap against the surface of the custard so a film will not form and refrigerate until use.

For the egg rolls:
Using a skillet over low heat, spray hot skillet with cooking spray; cook each side of your crepe to desired doneness, slightly golden brown, about 1 minute. Remove crepe from skillet and place on plate. Allow to cool slightly. Add 1/2 cup of ice cream and spread in center of crepe. Roll crepe, tucking in the sides to form an egg roll. Drizzle top with 1/4 cup ginger creme anglaise sauce.
Blue Bunny®
Egg Rolls
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Used in this recipe:
Premium Ice Cream
Vanilla

Call it anything but plain!

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