![]() The one thing you don’t want to do at this point is fry the ice cream for too long so just make sure you keep an eye on it and check it every 10 seconds or so if you fry it past the 45 second mark. Then I threw them back in the freezer until they were frozen solid.Īfter about an hour I cranked my deep fryer up to 375☏ and fried the ice cream for about 45 seconds until the breading was golden brown. Fried ice cream is thought to have been invented in China in the 1800s, where the incredible flavors and uniqueness caught on and spread to other countries. You’ll also want to complete this process a second time just to get the breading nice and thick just to ensure that no ice cream leaks out when it hits the deep fryer. History Although there is much speculation as to the creation of fried ice cream, the method of deep-frying with flour batter (or tempura) is synonymous with Japan. I coated each block of ice cream in flour, dunked them in the egg wash and then covered them in panko breadcrumbs. Actually, I started out by grabbing a spoon and eating half a pint, but that’s neither here nor there….Īfter about an hour in the freezer I removed the block of ice cream from the freezer and sliced it in half and then set up a dredging station with three bowls - flour in the first one, beaten eggs and milk in the second one and panko breadcrumbs in the third one. It was absolutely delicious on its own, but even better when I deep fried it and used two Frosted Brown Sugar Pop-Tarts to make an ice cream sandwich! I started out by spooning a pint of the ice cream into a 7 1/2″ x 5 1/2″ rectangular Pyrex dish that I lined with parchment paper to make it easy to remove the ice cream after I smoothed it out and refroze it. Jeni’s Ice Creams recently did a collab with Pop-Tarts and released a Frosted Brown Sugar Cinnamon ice cream flavor and were nice enough to send me six pints of it to try.
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