Homemade Fried Ice Cream (without the frying) Recipe (2024)

FAQs

How is fried ice cream made without melting? ›

By sealing hard-set ice cream in a layer of whipped egg whites (or sponge cake batter), followed by an outer layer of crispy cereal, cookies, or tempura-style batter, the ice cream is adequately insulated for a quick fry in hot oil.

This is achieved by not only coating with layers of crushed cereal and coconut, but also dipping the frozen ice cream balls in a mixture of egg whites and sugar. This helps the coating adhere and creates a shell that is necessary for frying without melting the ice cream.

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden, 10 to 15 seconds. Drain quickly on paper towels and serve immediately.

Freezing the balls of ice cream for several hours makes them practically rock hard. Coating them also helps to insulate the ice cream so they do not melt when frying.

Ingredients: Milk, Sugar, Cream, Corn Syrup, Natural Flavor, Mono And Diglycerides, Cellulose Gum, Guar Gum, Carrageenan, Vitamin A Palmitate. Contains: Milk.

Fried ice cream is a typical dessert of Chinese cuisine, whose origins are very ancient. The first evidence of this dish dates back to 1800. Crispy outside and fluffy inside, it is an obligatory dish to taste if you go eating in an oriental restaurant, and it is very widespread even in Japanese restaurants.

Batter is a flour mixture with liquid and other ingredients such as sugar, salt, and leavening used for cooking. It usually contains more liquid than dough, which is also a mixture of flour and liquid. Batters are usually a pourable consistency that cannot be kneaded.

How to make ice cream at home easy? ›

In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.

The Taylor C602 freezes ingredients in spinning barrels, pulls sheets of the mixture off the sides of the barrels using scraping blades, and mixes the sheets to create the ice cream. The ice cream is pushed out through nozzles.

Similarly, too little sugar in ice cream can make it rock hard. Because sugar lowers the freezing point of the water in ice cream, the right amount will keep your ice cream from freezing completely – which is to say, leaves it scoopable instead of turning it into a brick of ice.

Fried ice cream may seem like an impossible contradiction, but the ice cream is able to stay frozen thanks to one deceptively simple factor: the insulation of the batter.

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.

Yes, real fried ice cream really is deep fried in hot oil, but only long enough to crisp up the outer coating. The coated ice cream balls are first frozen very hard so that the core of the fried ice cream is still hard even after frying the outside for 20-30 seconds.

The secret of its super… elastic recipe? Mastic, the salted orchid root, as well as its main ingredients which include milk, cream, and sugar. It has no eggs, but the result remains just as fluffy and delicious even without them.