Fried Ice Cream - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

What is fried ice cream batter made from? ›

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.

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.

Anyway! Fried ice cream at Mexican and Tex-Mex restaurants is probably a legacy of Chi-Chi's in the 1970s, so we can take that off our list of origin stories. The other possibilities you'll usually find in the internet's various histories of fried ice cream (like this one) are: A confectioner in Philadelphia in 1894.

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

In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels.

It is then quickly deep fried in hot oil for just a few seconds before serving with toppings. It's a delicious frozen treat that was popularized by Mexican restaurants in the U.S, although the true origins of fried ice cream can be traced back to China.

In Mexico, they have paletas, a kind of popsicle that can be water- or cream-based. While in bigger cities like Mexico City, you could find helados or nieves, which are closer to ice cream and sorbet, respectively. However, you'll find Mexicans typically don't eat very much ice cream!

But the amount of ice cream you provide should depend on the amount of guests you have coming. For each person arriving, you should have at least three half-cup (four-ounce) scoops. That totals to 1-1/2 cups of ice cream per person.

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.

How to make your own deep fry? ›

It's kept very cold before frying, and the frying process is quick enough that the ice cream doesn't have time to warm up enough to melt. It will still melt if you don't eat it quickly enough.

It is made using milk, cream and sugars as well as other added ingredients to improve the flavor. The liquid mixture is stirred to incorporate air spaces on an ice pan and simultaneously cooled to −30 °C (−22 °F). The completed rolling process results in rolls of smooth, semisolid ice cream or gelato.

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.

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.

The first fry evaporates most of the moisture, which allows the batter to crisp more easily. The first fry actually changes the microscopic anatomy of the batter. The hot oil straightens out air pockets that make it easier for water to escape, making it a drier, crisper fry.