Crunchy & creamy fried ice cream

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By Chef Ed Dychauco

Pots and Pans

Thursday, July 3, 2014


SUMMER (weather) is here in the U.S.!

It is now the time to splurge in everything that is ice cold, chilled or frozen.

So, what do we have for today?

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Fried ice cream that is! Sounds weird, right?

One may ask, how can you fry ice cream?

Of course, technically you can’t.

But when you coat it with layer of covering or crust, then it is possible!

I was astounded myself when I heard of this but then again, just like everyone else, curiosity got into me.

And the next thing I did was to order this as a dessert after a great meal at one of those Asian restaurants in NYC.

And that was many years ago.

Yet, I still look forward to that “crunchy on the outside, while ice-cold and creamy on the inside” after-dinner treat in those holes-in-the-wall every time I get the chance.

There’s a variety of flavors to choose from—ice cream, that is—yet the outside coating can make a difference.

Some uses cookie crumbs like graham while some use cake crumbs. The procedure is all the same.

Using eggs initially to coat the frozen ice cream then rolled into the crumbs. Frozen again then deep fried for a few seconds.

But for myself, I prefer the “real” coating of flour mixture because it gives me that crunch and munch feel which when eaten with the ice cream gives me that “oh-la-la” sensation.
Recalling my first experience on this, it was beyond words.

Ice cream is one of my ultimate desserts. And with the crunchy coating that is quite hot/warm to the palate doubled with the cold creamy texture of the delicate ice cream … it was just sensational!

I have to order two more to satisfy and gratify my senses!

And maybe more, if not for my friend who is actually paying for the bill!

This is a dessert that needs to be eaten right away or else it becomes mushy.

It is usually served as it is.

No frills, well, except maybe for a little dollop of whipped cream and topped with some caramel or chocolate syrup.

Green tea ice cream is perfect for this, but then vanilla or other tropical flavors will do the job as well.

I guess the hardest part of making this at home is the urge to eat the ice cream before they are shaped into balls and coated.

How can anyone resist the temptation of putting a spoonful of ice cream into the mouth while making this dessert?

1 cup flour
1 pc whole egg
1 cup cold water
1 tsp baking soda
1 tsp vanilla or other flavoring
Oil for frying
Ice cream

With a scooper or spoon, roll the ice cream into a ball (or any shape), freeze it well.

Beat the egg with water and add the flour and baking soda.
Add vanilla. Mix well.

Roll frozen ice cream in flour mixture and freeze again.
Deep-fry for a few seconds.

Serve at once.

Note: For added crunch, the floured-covered ice cream can also be dipped in cake or cookie crumbs before frying for the added crunch.

Variations: Two slices of cake or bread with a scoop of ice cream in the center. Seal edges. Dip in flour mixture. Fry.

If using only crumbs, beat eggs with water and dip ice cream. Roll in crumbs. Freeze. Fry. Enjoy.

[Website: www.potsnpans1976.weebly.com | Email: potsnpans1976@yahoo.com]

Published in the Sun.Star Cagayan de Oro newspaper on July 03, 2014.

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