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Deep-Fried Ice Cream: Behind Tasty
Tempura-Fried Ice Cream
INGREDIENTS
2 pints ice cream
2 11-ounce pound cake loaves
1 cup all-purpose flour
1 egg
1 cup cold water
Oil, for frying
PREPARATION
1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
2. Slice pound cake into 1-2 inch slices.
3. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
4. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm.
5. Make tempura batter by mixing flour, egg, and water.
6. Heat oil to 400˚F (200˚C).
7. Coat the wrapped ice cream in tempura batter.
8. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.
9. Serve immediately with your toppings of choice.
10. Enjoy!
Puff Pastry-Wrapped Fried Ice Cream
INGREDIENTS
2 pints ice cream
2 sheets puff pastry, thawed
Oil, for frying
PREPARATION
1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
2. Roll out sheets of puff pastry and cut into 12 squares.
3. Sandwich frozen ice cream ball between two puff pastry squares. Crimp the sides to prevent ice cream from oozing out.
4. Freeze until firm.
5. Heat oil to 400˚F (200˚C).
6. Carefully lower the puff pastry wrapped ice cream into the oil and cook until golden brown, around 45 seconds. Don’t cook for too long or else the ice cream will melt.
7. Serve immediately with your toppings of choice.
8. Enjoy!
Inspired by the recipe here
Panko Fried Ice Cream
INGREDIENTS
2 pints ice cream
2 eggs
2 teaspoons vanilla extract
1½ cup panko bread crumbs
Oil, for frying
PREPARATION
1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet and freeze for at least an hour, or until firm.
2. In a small bowl, mix eggs and vanilla extract.
3. Dip the frozen ice cream ball into the egg mixture, then cover in panko. Place the coated ice cream ball back on the baking sheet and freeze for at least an hour, or until firm.
4. Cover and refrigerate the egg mixture.
5. Take the coated ice cream ball and coat again in the egg mixture. Completely cover with panko and freeze.
6. Heat oil to 400˚F (200˚C).
7. Carefully lower the coated ice cream into the oil and cook until brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.
8. Serve immediately with your toppings of choice.
9. Enjoy!