Fried Ice Cream?

Question

I hear about fried ice cream treats. How do you fry ice cream?

Answer 1

mm-mm-so good- you crush corn flakes really fine, scoop out your best flavor of ice cream, really frozen hard, roll it in the finely crushed corn flakes, have the fry daddy already heated with oil, gently put it in the oil for a minute or two, pour hot chocolate syrup over it, whip cream and a cherry, oh you can get it at most Mexican restaurants

Answer 2

It's done in restaurants. A ball of ice cream is coated in some breading or batter and fried QUICKLY. The core actually is able to remain fairly solid. The crust somehow protects the core from melting during the fry...the outer edge of the core gets some heat however.
The key is you need the ice cream to start at a temperature that is COLDER than it normally is, so you might not be able to achieve this with a standard home freezer. My guess is you would need to scoop the ball while it is normally frozen, THEN put it into the deep freezer (large restaurants will have this) to make it frozen solid. After it is frozen solid, then you can dip and fry.

Answer 3

My father used to say that on a visit to Japan over 40 years ago, his Japanese host asked him at a restaurant if he wanted his ice cream hot or cold. Thinking it was a joke, my father asked for hot ice cream. His host spoke to the manager and soon, my father and his host were taken to a little stall put up inside the restaurant, where an Indian flag stood in a place of honour in respect to my father's nationality. There was a pan with hot oil on a stove and in front of my father the cook took dollops of ice cream, dipped them in batter and expertly fried them. I repeat the story because I am still fascinated with the style the Japanese bring to customer service.

That was the first time I heard of fried ice cream, but these days friends tell me that they eat fried ice creams in restaurants, parties etc. The secret seems to be in the temperature of the oil and leaving the ice cream in the oil for just the right time. I have never had it myself!

Answer 4

Out here in Southern California it's a standard in most Mexican eateries.

Make sure your ice cream is rock solid before you even consider taking it out of the freezer. Make sure that your fritter batter is ready and your CLEAN, hot oil is hot enough.
Then do it in three steps, batter the ice cream, put it in the oil and cook 1 to 2 minutes, remove from oil to a sheet of paper towel to remove excess oil. Then you can quickly put on the toppings of your choice. I love vanilla ice cream with cinnamon sugar. Yum!

Answer 5

It's the same premise as Baked Alaska. The ice cream is rock solid, dipped in a light batter and quickly deep fried and usually sprinkled with confectioners sugar or cocoa.

Answer 6

I have also heard of this, and would like to know how your fry ice cream. It sounds delicious.

Answer 7

I had it at St. John's Seafood restaurant. It's quick-fried in a batter that protects the ice cream and serves as the "cone". crack it with your spoon and eat up. it didn't taste all that great, though.

Answer 8

Hmmm, I like the way DJ described it, I wonder if frosted flakes would be good? Sounds yummy and fattening:~)

Answer 9

Quite a few fish and chip shops in the uk sell deep fried Mars bars, they are very popular, but I wouldn't fancy one myself

Answer 10

I believe it is coated in meringue it is cooked fast so only the meringue cooks