Deep Fried Ice Cream: Behind Tasty
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Here is what you'll need!
Tempura Fried Ice Cream
Servings: 6
INGREDIENTS
2 pints ice cream
2 11-ounce pound cake loaves
1 cup all-purpose flour
1 egg
1 cup cold water
Oil, for frying
PREPARATION
1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
2. Slice pound cake into 1-2 inch slices.
3. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
4. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm.
5. Make tempura batter by mixing flour, egg, and water.
6. Heat oil to 400˚F (200˚C).
7. Coat the wrapped ice cream in tempura batter.
8. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.
9. Serve immediately with your toppings of choice.
10. Enjoy!
11. Recipe inspired by - and
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Puff Pastry Wrapped Fried Ice Cream
Serves 6
INGREDIENTS
2 pints ice cream
2 sheets puff pastry, thawed
Oil, for frying
PREPARATION
1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
2. Roll out sheets of puff pastry and cut into 12 squares.
3. Sandwich frozen ice cream ball between two puff pastry squares. Crimp the sides to prevent ice cream from oozing out.
4. Freeze until firm.
5. Heat oil to 400˚F (200˚C).
6. Carefully lower the puff pastry wrapped ice cream into the oil and cook until golden brown, around 45 seconds. Don’t cook for too long or else the ice cream will melt.
7. Serve immediately with your toppings of choice.
8. Enjoy!
9. Recipe inspired by -
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Panko Fried Ice Cream
Serves 6
INGREDIENTS
2 pints ice cream
2 eggs
2 teaspoons vanilla extract
1½ cup panko bread crumbs
Oil, for frying
PREPARATION
1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet and freeze for at least an hour, or until firm.
2. In a small bowl, mix eggs and vanilla extract.
3. Dip the frozen ice cream ball into the egg mixture, then cover in panko. Place the coated ice cream ball back on the baking sheet and freeze for at least an hour, or until firm.
4. Cover and refrigerate the egg mixture.
5. Take the coated ice cream ball and coat again in the egg mixture. Completely cover with panko and freeze.
6. Heat oil to 400˚F (200˚C).
7. Carefully lower the coated ice cream into the oil and cook until brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.
8. Serve immediately with your toppings of choice.
9. Enjoy!
10. Recipe inspired by -
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MUSIC
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Fried Ice Cream & A Lesson In Diffusion
Let's make deep fried ice cream AND learn about DIFFUSION. ????????
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I adapted Science and Cooking's recipe for fried ice cream: 'Science and Cooking: Physics Meets Food from Homemade to Haute Cuisine' by Michael Brenner, Pia Sörenson, and David Weitz (Amazon affiliate link):
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How to Make Easy Deep Fried Ice Cream
Super easy, 2-ingredient indulgent dessert—this is how Thai people fry ice cream! Prep them in advance, keep in your freezer, and you’ll have a delicious no-bake dessert ready in a few minutes. Use any flavoured ice cream, and jazz it up by stirring in chocolate, cookie bits or even red bean paste to create unique flavour combinations! The bread I use is Asian-style plain white sandwich bread, which seems to work best for this.
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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How to Make Fried Ice Cream
You will fall in love with this delicious Fried Ice Cream recipe. This delightful dessert will make your mouth water as it features creamy scoops of ice cream wrapped in a crunchy corn flakes coating then deep-fried to create a crispy shell. Topped with a drizzle of chocolate sauce, whipped cream, and a maraschino cherry, this is the ultimate dessert.
RECIPE:
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Deep Fried Ice Cream | Crispy Fried Ice Cream Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Deep Fried Ice Cream | Crispy Fried Ice Cream Recipe | Yummy
INGREDIENTS:
Bread pieces
Cut the edges
Roll it thin
Apply water
One scoop ice cream
Place another thin bread slice
Make ball
Cover with a wrap paper
Keep it in the freezer for 2 hours
1 egg
Coat with bread crumbs
Fry for 10-15 seconds on high flame
NOTE: 1 CUP = 250 ML
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Fried Ice Cream | Easy To Do Tempura Recipe
DIY Tempura / Fried Ice Cream | Easy To Do Recipe from Master Sushi Chef Hiroyuki Terada | Subscribe:
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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