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Deep Fried Ice Cream

Deep Fried Ice Cream is a delicious dessert. There are Mexican and Asian versions of making the deep fried ice cream. Generally this dish is considered to be a Mexican dessert but is not part of the Mexican cuisine. Rather it is a American invention. This dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. The extremely low temperature of the ice cream prevents it from melting while being fried. It may be sprinkled with cinnamon and sugar and a touch of peppermint, though whipped cream or honey may be used as well. If fried ice cream is coated in raw egg prior to deep frying, the egg may remain uncooked due to the low temperature of the ice cream. The Asian recipe generally uses the tempura batter whereas the Mexican version use cornflakes, nuts or cookie crumbs for coating.  In addition the Mexican recipe starts with a large ice cream ball, resulting in a colder core than the Asian variants. Common flavors in Asian restaurants are green tea, vanilla, and red bean. Eating a deep fried ice cream has an exceptional experience as it is difficult to explain but would surely be a wonderful dessert to be consumed. When you eat the Deep Fried Ice Cream, you are welcomed to a beautiful contrasting taste of the crunchy crust followed by a delicious ice cream. It's like having an éclair with the difference in temperatures. Few researchers states that the first reference to Fried Ice Cream in The New York Times was an article on food offerings of the resort town of Cape May, New Jersey ("In Cape May, the Summer Stroller May Shop and Snack, Away from Traffic," Fred Ferrettis, July 3, 1972). This article refers specifically to "French fried ice cream (vanilla, frozen, dipped in batter, rolled in crushed corn flake crumbs, and then fried to order.) This article does not connect fried ice cream with Latin American cuisine. A letter to the NYT editor published August 2, 1981 notes a recipe for this item was published in the Los Angeles Times California Cookbook [1981], and reprints the recipe. Deep fried ice cream is a decadent dessert that is deceptively easy to make. This rich and attractive dessert is often a menu staple at Mexican restaurants but will complement any type of cuisine. If you choose to use homemade ice cream rather than store-bought, make sure the ice cream is very firm. Traditional toppings are cinnamon and honey but can you use any type of flavor you like. To prepare this wonderful Deep fried Ice cream, firstly scoop and roll ice cream into 6 balls. Freeze for about 2 hours. In a mixing bowl, mix cookie crumbs, vanilla essence and one egg beaten. In another bowl mix bread crumbs and coconut powder. Dip the ice cream balls in the first bowl mixture and the roll it in coconut crumb mixture. Put this coated balls in deep freezer for another 8 to 10 hours. Heat oil in deep frying pan or kadai, and when it gets hot, fry the coated ice cream balls one at a time till golden brown. Serve with chilled ice cream sauce of your choice. You can use the regular flavors like vanilla, green tea or coconut flavors above, but feel free to be creative to add your own new innovative flavors. Remember that it's important to cover the balls completely. The coating protects the balls from the hot frying oil and gives the dessert the fried taste and crunchy-ness! It's always best to make this dessert the day before you serve it, because, for best results, it requires a lot of chilling time. Since the batter doesn't make as thick a crust as cookies do, make sure the ice cream is frozen very hard before you dip it in the batter and then the deep fryer, and serve it right away. Fried ice cream, a favorite Asian/ Mexican dessert, is an easy - but impressive treat to make. Often enjoyed in restaurants, you can bring this tasty treat home with this recipe! Click the link for detailed recipe and try it yourself and enjoy the taste: In general deep fried ice cream is just an ice cream that has been deep fried. The roots of the dish are being traced back to North America - to the "Baked Alaska" in particular. Some Japanese-American restaurants offer a similar cream tempura. Likewise, this is not a traditional Asian meal item. There are usually two types of fried ice cream: Mexican fried ice cream and Chinese fried ice cream. The same basic principles and methods are used in preparing both dishes, but you will discover that what is different is the coating. In Mexican fried ice cream corn flakes or cookie crumbs are used whereas in Chinese fried ice cream a tempura is often used.

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