You could stick to “scoop-sized” or move up towards “mandarin-size”. Scoop up some ice cream balls, forming them to preferred size and form. I chose to go with classic vanilla but again, the choice is yours! Pick your favourite ice cream – in a pinch, you could even go for store-bought.
Prepare the “batter-mix”: put some corn flakes in a plastic bag together with some ground cinnamon. Then a whipped-up egg white in order to make it all stick. Myself, I used a mix that was both very easy to make and surprisingly tasty: crushed corn flakes mixed with some ground cinnamon. The most important is to find a batter that will work for deep-frying AND stay pleasantly tasty. You may have your favourite batter for frying, and that’s OK: I’ve seen many different recipes with or without egg white and with different flours, crushed wafers, corn starch, crushed nuts and more. There are a few variations, but the basics remain the same: extra-cold ice cream is covered in some kind of protective batter/shell, then deep-fried and served. Some records point to China around 1800 as a prime candidate, but it is in any case very clear that the dish has moved around quite a bit: today, it is often associated with Asian cuisine(s) in general, as well as with Mexican cooking. Like with so much else in ice cream history, there is no clear answer to who and where the mind-boggling idea to fry ice cream first originated. Interested in putting your ice cream into the frying pan? If so – read on for a sizzling hot way of preparing our favourite frozen dessert!įrozen ice cream – the roots and the basics
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