An Impressive But Simple Dessert – How To Make Fried Icecream

Written by Brandon (@brandothepig), Melbourne.

Sometimes I eat amazing food and sit in awe, admiring how talented the chef is. I try and decode or reverse engineer how they actually could make this dish so delicious. Sometimes I’m so overwhelmed by how spectacular a dish is, I think there is no point in ever becoming a chef because I would never be that good.

On the flip side, there is many a time where I have avoided making something because it’s in the “too hard” basket. But then I randomly see it being made by a friend or on a cooking show, and it’s so simple to make, I kick myself for not trying to make it earlier. Sometimes it’s easy to get caught up in how impressive a dish is, but secretly it is quite easy to make.

An example of this is fried icecream.

I’m going to try and show you how easy it is to make this simple yet impressive dessert. No need for any fancy equipment or tools, it’s all in the prep work.icecream n
From a taste perspective, fried icecream is one of those things that work brilliantly. I was always amazed as a kid how you could fry icecream. How hot and cold could go together, as did crunchy and soft. I ordered it from any dessert menu that served it, usually after dinner at the local Chinese restaurant.

Now you can make it at home. All you need is:

  • Icecream. Store bought is fine for convenience e.g Peters
  • A sauce or a syrup. My favourite pairing is a butterscotch sauce with a shot of a hazelnut liqueur such as Frangelico.
  • A simple biscuit crumb – such as digestive or Marie biscuits bashed into fine crumbs
  • A battering mix – a standard egg wash and bread crumbs. I also add shredded coconut for an extra flavour hit.
  • Oil for deep frying – I use Rice Bran Oil.

Before I get into the method, remember it is crucial to work as fast as possible so the icecream doesn’t melt too much, or more importantly, so the icecream ball won’t leak while frying.

Step 1 – Roll, Freeze and Crumb

Using an icecream scoop, roll out your icecream balls, trying to pack it as tight as possible into a round sphere. Store in a freezer proof container and freeze. Wait an hour or so until the icecream balls harden slightly, and then roll them in your biscuit crumb. Freeze again for at least an hour, but ideally overnight.

Step 2 – Crumb again

Prepare three bowls – first with your biscuit crumb, second with a couple of beaten eggs, and the third with your breadcrumb mix.

Pull the frozen icecream balls out of the freezer, then coat in the biscuit crumb, followed by the egg wash. Shake off any excess, then roll in the breadcrumb. Work fast, then refreeze. Freeze overnight.

Step 3 – Prepare the oil and crumb one last time before frying

When you are ready to cook your icecream balls, prepare your oil for frying. If you have a deep fryer, start heating the oil to fry the icecream balls. Otherwise I just use a deep pot and wait until the oil is hot enough, using the traditional test of throwing in a small piece of bread. If the bread starts to fry, the oil is ready!

While the oil is heating, do one final coat of the icecream balls with eggwash and coconut breadcrumbs. Put them back in the freezer until the last minute before frying.

Step 4 – Fry away!

Careful to slowly lower the freezing cold icecream balls into the oil so it doesn’t splash hot oil everywhere. Once the icecream ball is golden brown, retrieve with a slotted spoon and dab the bottom with paper towel. If your icecream ball is turning brown too quickly, turn the heat down.

Step 5 – Bon Appetit

Serve immediately with your favourite sauce.

See, wasn’t that hard was it? Fried Icecream Demystified and a simple and impressive dessert! Enjoy.

Written by Brandon (@brandothepig), Melbourne.

 

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5 thoughts on “An Impressive But Simple Dessert – How To Make Fried Icecream

  1. Pingback: Deep Frying in the Deep Fryer. Lessons & Favourites. | Twin Discoveries

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