The mystery of fried ice cream?

Question

i don't understand it! how can ice cream be fried without melting and stuff? can someone explain this complex treat for me?

Answer 1

Yup, the trick is that the ice cream isn't really fried. All they do is they put a layer on top of the ice cream witch is just fried pastries with chocolate syrup on top. The real ice cream is underneath. Usually made at Japanese restuarants. Try it for yourself at Ginza sushi restuarant.

Answer 2

It's quite simple. What they do is freeze a ball of ice-cream rock hard. Then, they coat it in batter, and sort of flash-fry it really quickly. The ice cream, because it's frozen nearly solid, merely thaws instead of melting.

Mmmm... green tea ice-cream fried in tempura batter, slathered in sweet mango sauce... Yum.

Answer 3

lol well i used to work in a mexican restraunt and they have a scoop of ice cream and cover it in kind of a corn flake crumbs its really yummy and its just the name its not really fried lol

Answer 4

Well I do not get it either.I think they just put crunchy stuff in it.But yeah I wonder too what is with the name ''fried ice cream''.

Answer 5

YES, REAL fried ice cream IS fried.  You put the scoops of vanilla ice cream on a cookie sheet, etc and freeze them very solid.  Then roll them in a mixture of crushed corn flakes and cinnamon and sugar and put them in the freezer again.... then dip them in beaten egg and roll them in the mixture again.  Keep them in the freezer and take them out just as you are going to drop them in a fryer.  The coating cooks up crisp and the ice cream is just barely softened.. serve drizzled with honey... you can get recipes online  

Answer 6

Maybe the same way with a baked alaska.  The Ice Cream needs to be very hard, and then cooked very hot and very fast!

Answer 7

You first freeze the ice cream very hard - the harder the better. Then you cover it with a thinnish batter, throw it in a very hot pan, and turn it quickly so that the batter cooks.

If you are fast, little of the ice cream will melt.

Same principle applies to baked Alaska, where you cover very cold ice cream with a meringue and bake it quickly in a very hot oven. The fluffy meringue is actually a pretty good insulator for the ice cream.