Fried ice cream is a palatable paradox that has always been all the rage because fat transcends time. What else could possibly be better than refreshing ice cream submerged in crunchy deliciousness?
Of course, initially, the concept of fried ice cream is sort of strange. Won’t the ice cream melt all over the pan and turn into greasy goop? How can you possibly fry something that will melt outside a fridge.
The very low temperature of the ice cream keeps it from melting when it is fried; fried ice cream is usually made from scoops of ice cream frozen way below the temperature at which normal ice cream is kept. It’s then coated in raw egg, rolled in cookie crumbs or cornflakes and fried quickly.
This both frosty and fried confection is a contemporary variation of Basked Alaska, a popular hot-and-cold dessert that first tantalized taste buds in the 19th century.
The dessert has become very popular in both Mexican and Asian restaurants in the U.S.
Here’s the scoop on how to fry your ice cream.
First, you’ll need to hop to the grocery store and stock up on the ingredients listed in the info box to the side.
In info box: 3 cups vanilla or chocolate ice cream; 2 eggs; ½ teaspoon vanilla extract; 4-1/2 cups of corn flakes or cereal, crushed; 1 teaspoon ground cinnamon; lots and lots of oil for deep-frying; ice cream toppings such as honey, whipped cream, chocolate syrup, M & M’s, etc.
After you’ve returned from your excursion to the grocery, it’s time for the fun part to begin.
Scoop the ice cream into ½ cup-sized balls and put them in the freezer for at least an hour. Then, combine the eggs and vanilla in a mixing bowl and combine the crushed corn flakes/cereal and cinnamon in another mixing bowl. Dip each scoop of ice cream in the egg mixture and then in the cereal mixture. Finally, freeze the scoops again overnight.
To fry the ice cream, heat up a deep fryer or pan of oil to 350 degrees until the oil bubbles slightly, and simply submerge the frozen ice cream balls in the oil for 15 seconds or until the balls are golden brown. Make sure the ice cream is frozen solid before you fry it. Otherwise, you will end up with greasy good and then the experience of frying ice cream no longer is magic, but tragic.
Drain the fried ice cream and return the ice cream balls to the freezer for at least another hour. Pop the scoops out of the freezer, serve them with toppings immediately and indulge in every scoop of rich, sugary sin. The delicious, warm crust contrasts perfectly with the smooth, creamy, cold ice cream. Frying ice cream is an experience you don’t want to miss out on.
Bon appétit!
(for six servings)
