Tuesday, January 14, 2014

How to Make Fried Ice Cream

When I first heard the idea of fried ice cream recipes, I thought "What? How do you fry something that is cold?" How do you keep it from melting almost instantly? But the first time I tried it in a Mexican restaurant, I thought it was an amazing experience. You really can fry up ice cream so the outside is warm and crispy and the inside nice and cold. Any ice cream that melts just oozes into the crust making it even tastier.
Even after experiencing fried ice cream in a restaurant, you might think that it would be too difficult to make this scrumptious treat at home. Not so! Just imagine the fun of serving this delicious dessert at a special dinner and hearing the amazed expressions from your guests. It's not at all hard to do but it does require some advance preparation. You'll want to pull all the ingredients together as early as the morning before the dinner. That will give you plenty of time to prepare this wonderful surprise for your friends and family after dinner.
The fried ice cream recipe starts with, of course, ice cream. You can experiment with flavors once you are comfortable with the process but it is best to start out with vanilla. You'll need an ice cream scoop that you can make almost perfectly round balls with. Practice a bit with the scoop to try to get the balls as round as you possibly can. Scoop out 8-12 balls of ice cream and place them on a cookie sheet. Immediately put them into the freezer so that they will freeze into that round shape. You'll want the balls to be frozen very hard when you are ready for the frying.

3 cups corn flakes, crushed
1 teaspoon ground cinnamon
3 eggs
whipped cream
hot fudge or chocolate sauce
You'll want to let the ice cream balls freeze for around an hour. Take three cups of corn flakes and crush them in a medium sized bowl. Try to crush them into tiny pieces for the coating. Add a teaspoon of ground cinnamon to the crushed flakes. Break three eggs in a separate bowl and whip them until the yolks are blended with the whites. Take the ice cream balls out of the freezer and dip them into the egg mixture. Take the corn flake coating and cover the ice cream balls completely. Place back on the cookie sheet and freeze for another 3 hours.
When you are ready to make the dessert, fill the fryer with cooking oil. Dip a few of the ice cream balls into the hot oil preferably with a basket. Cook them for around 15 seconds. Place the cooked balls on a serving plate and cover them with whipped cream and honey. You can also drizzle hot fudge or chocolate syrup over the top. A cherry on top makes for a perfect finish. Serve your fried ice cream up to your guests and wait for the "wows" to come rolling in.

 History of the ice-cream 

Ice was used by the ancient civilizations. They used it to preserve food, cool food, in recipes and deserts. It is worth to mention that first "ice stores" were situated in Mesopotamia 4000 years ago. It is well known that ice was used in various deserts. Old books mention that pharaohs used their slaves for bringing them ice and snow from mountains. In Greece this idea was developed further. In their markets they had been selling cones of ice with honey and fruits in them. Other sources tell that the idea and recipes for using ice for making deserts came from China long before that.
Best in processing and storing ice were Persians. They even created "refrigerators", in which ice was stored. They could store ice in them even in the hottest days of summer. The "refrigerator" itself was a hole on the ground with special ventilation, which provided the appropriate temperature.
We should mention that west Europe learned for the ice cream much later (13th century). The man who introduced Europe with this desert was called Marc O'Polo. During one of his travels he met a Mongolian khan who gave him a recipe for making fruit ice cream. Of course, unknown until that period, this pleasure became very popular and also became a part of the meal of the European men (in the beginning only wealthy people and aristocrats could afford it). For around 100 years this desert gained so much popularity that it was written in books with recipes. Companies which produced ice cream were made. There were even gourmet recipes which were kept as state secrets. 

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