Fried ice cream is a dessert that is usually made by taking a scoop of ice cream at a temperature much lower than usual, coating it in raw egg , covering it with corn flakes or crushed cookies and lightly frying it. The low temperature of the ice cream prevents it from melting while frying. It can be sprinkled with ground cinnamon or icing sugar, although it can also be covered with whipped cream or honey. It is tasty in character, crisp and very creamy.
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- 1 Story
- 2 Other Countries
- 3 Ingredients
- 4 Source
In China they already made ice cream two thousand years before our era, at first it was more like a soft drink, a mixture of fruit juice, honey and snow. From the Far East, Marco Polo introduced the technique to Europe as a result of his travels.
This happened long before the caliphs of Baghdad called sharbets, (which means: drink) to the soft drinks of snow and fruit juice, which were flavored with cinnamon where the word sorbet comes from. Likewise, Alexander the Great made sorbets for his troops and the Roman emperor Nero brought snow from the Albanian mountains and from the alpine glaciers to offer sorbets to his guests.
Centuries later, during the reign of Carlos V, sorbets were made in Spain with the help of snow brought from mountain cities, which gave rise to the profession of “snowfield”, among which the Catalan Pablo Xarquies , who founded in Madrid has underground ice tanks to supply the local market. for a long time, by the few means available for their preparation, they were only a delicacy for kings.
There are Mexican and Asian variants, being popular as a dessert in various Chinese and Japanese restaurants. These usually tempura batter – used instead of flaked corn , dry cookies or fruit. Also, Mexican versions often employ a large scoop of ice cream, resulting in a cooler center than that of Asian versions.
- Ice cream the flavor to the taste of each one,
- two slices of sliced bread,
- two tablespoons of flour,
- pinch of yeast and
- olive oil for frying.
- To prevent the ice cream from melting quickly, previously roll the ice cream into a ball, wrap in clear paper and freeze.
- In a bowl beat an egg with flour and a teaspoon of yeast until you get a not very thick mixture.
- Cut the edges of the two slices of bread and crush them with your hands so that they are not too fluffy.
- Place the scoop of ice cream on top of a slice of bread and wrap it with the bread, with your hands, so that the bread will stick to the ice cream, pressing gently. Quickly, we put another slice of bread on top of the ice creamball , repeating the process, to cover the ice cream ball.
- You have to create a “ball” of bread with the frozen ice cream inside.
- Bathe the “ball” in the mixture that we have previously made with the flour and the egg so that it is well impregnated.
- pour it in plenty of very hot oil, so that the ball is covered (I recommend a deep fryer).
- Once browned, take a minute to remove it from the oil and leave it for a few seconds on kitchen paper so that the remaining oil is absorbed and place it on the plate where it is going to be served.
- Pour honey on top, generously.