Fried ice cream is a unique dessert, combining hot and cold, crispy and creamy elements. Enjoyed in various cuisines, including Mexican and Asian, it offers a delightful contrast: a warm, crunchy exterior giving way to a chilled, velvety interior.
Preparing the Ice Cream and Coating
Preparing fried ice cream involves careful steps for the ice cream and its protective coating. Essential ingredients include firm ice cream, corn flakes, eggs, flour, sugar, and cinnamon.
Scoop the ice cream into uniform balls, place them on a wax paper-lined baking sheet, and freeze solid for at least several hours, or ideally overnight. This deep freeze is crucial; the ice cream must be rock-hard to prevent rapid melting during subsequent steps and frying.
Crush corn flakes for the coating, aiming for a texture that adheres well and provides crunch. Set up a dredging station with separate bowls for flour, an egg wash (eggs beaten with a little milk or water), and the crushed corn flakes, possibly mixed with sugar and cinnamon. Roll each frozen ice cream ball first in flour, then in the egg wash, ensuring complete coverage, and finally into the corn flake mixture, pressing gently to create an even, thick layer.
A double coating enhances crispiness and insulation, creating a robust barrier against hot oil. After the first coating, re-dip the ice cream balls into the egg wash and then back into the corn flakes, ensuring no ice cream is exposed. This thicker shell acts as an insulator, slowing heat transfer to the ice cream core. After coating, immediately return the ice cream balls to the freezer for a minimum of 2-4 hours, or preferably overnight, to ensure they are thoroughly frozen and ready for frying.
Frying Techniques and Presentation
Frying fried ice cream requires careful attention to oil temperature. Vegetable oils like canola or peanut oil are suitable for deep frying due to their high smoke points, meaning they withstand high temperatures without breaking down or smoking. Heat the oil to 350-375°F (175-190°C), monitoring with a deep-fry thermometer. If the oil is too cool, the coating will absorb too much oil, resulting in a soggy, greasy product. Overly hot oil can burn the exterior before the ice cream inside develops its molten center.
Lower one or two ice cream balls at a time into the hot oil using a slotted spoon, ensuring full immersion. Frying should be brief, 8-15 seconds, or until the coating turns golden brown. This short frying time works because the ice cream is frozen solid, and the coating quickly crisps, forming an insulating layer. Frying in small batches prevents a significant drop in oil temperature, ensuring even cooking and a crispy result.
Once golden brown, promptly remove the fried ice cream balls from the oil and place them on paper towels to drain any excess oil. Serve immediately to enjoy the contrast of hot, crispy crust and cold, creamy ice cream. Popular serving suggestions include drizzling with honey, chocolate syrup, or caramel sauce, and topping with whipped cream or fresh fruit like strawberries.
Achieving the Perfect Fried Ice Cream
Achieving perfect fried ice cream relies on managing specific variables. The deep freeze is the most important step; the ice cream must be frozen solid at every stage to prevent premature melting when exposed to heat.
Working quickly during the coating process is important to minimize the time the ice cream is out of the freezer, reducing the chance of softening. Maintaining a consistent oil temperature is another important factor; a reliable thermometer is essential for monitoring and adjusting the heat to stay within the optimal 350-375°F range. If the oil becomes too hot, turning off the heat and adding a small amount of room-temperature oil can help bring the temperature down.
For convenience, coated ice cream balls can be prepared ahead of time and stored in the freezer for up to a week, or even longer if properly wrapped, allowing for quick frying when desired. When deep-frying, prioritize safety by never leaving hot oil unattended, keeping a fire extinguisher nearby, and using appropriate long-handled utensils.