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Fried ice cream: but how is it prepared? Follow our recipes – Italian Cuisine



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The fried ice cream, the recipe that par excellence represents the contrasts between textures, consistencies and temperatures. A crunchy and hot batter that contains a soft and very fresh scoop of ice cream. An ice cream to eat with a knife and fork, typical of Chinese restaurants. But why not try making it at home too? It is not as difficult as it seems, quite the opposite! The secret? Prepare the scoops of ice cream in advance and freeze them separately. It is very important that they are very cold at the time of frying: they must absolutely not melt. But let's move on to the practical side!

Chinese-style fried ice cream
The classic batter ball that we are used to seeing (and eating) in Chinese restaurants.
You will need to get: 400 g of cream or fiordilatte ice cream – 180 g of flour – 70 g of potato starch – 40 g of icing sugar – 1 egg – 1/2 teaspoon of vanilla yeast for desserts – peanut oil
191374 "src =" https://www.salepepe.it/files/2021/09/gelato-fritto-@salepepe-1.jpg "width =" 210 "style =" float: left;1. First step: the batter. Sift the flour, starch, icing sugar and baking powder into a large bowl. Add 200 ml of ice water flush and mix with a whisk. Then mix the egg too. Cover the bowl with plastic wrap and do rest in the fridge for 2-3 hours.
2. Now let the ice cream soften slightly at room temperature and make it 8 balls with the portioner. Arrange them on a tray lined with baking paper and put them back in the freezer for at least 2 hours.
3. Subsequently dip 1 ball into the batter at a time prepared and put them back in the freezer for 1 hour. Be patient, you will have to repeat the step… Pass the ice cream balls in the batter two more times and each time put them in the freezer for 1 hour.
4. Then, heat plenty of oil in a pan and dip 2 balls of mixed ice cream at a time. Drain them after 30 seconds with a slotted spoon on a tray lined with absorbent paper for fried food. Fry the other 6 balls with the same procedure. Sprinkle them, to taste, with powdered sugar and unsweetened cocoa powder, serve and enjoy!

Fried ice cream with spiced pears
191389 "src =" https://www.salepepe.it/files/2021/09/gelato-fritto-@salepepe-2.jpg "width =" 210 "style =" float: left;For the batter:
300 g of flour – 4 tablespoons of oil – 1 tablespoon of sugar – 2 egg yolks – 4 egg whites – 1/4 liter of sweet white wine – raspberry brandy
For the filling and side dish: 500 g raspberry ice cream – 2 Williams pears – 2 cloves – 1 level teaspoon of cinnamon powder – 1 tablespoon of honey – lemon juice – lard for frying
1. Start with the ice cream: form ice cream balls with the portioner and place them on a baking sheet covered with parchment paper and let them harden in the freezer for at least 2-3 hours.
2. Meanwhile, prepare the batter: sift the flour with the wine, oil, sugar and egg yolks until the mixture is homogeneous and smooth. To give an aromatic touch, add a few drops of raspberry brandy and finally add the whipped egg whites until stiff. Mix everything very gently using a spatula and lifting the mixture from the bottom up to avoid removing the egg whites.
3. Now peel the pears and cut them into small pieces. Season them in a pan with the cloves, cinnamon and a squeeze of lemon juice. Cook half-covered on sweet flame: do not melt the pear, it will have to soften slightly and flavor properly. After a few minutes turn off the heat and add the honey.
4. Remove the scoops of ice cream from the freezer and dip them into the batter, fry them quickly in boiling lard.
5. Serve and serve with the pear compote.

Obviously, for those with a sweet tooth, we also recommend frying ice creams of different flavors … Imagine a scoop of fried chocolate ice cream … or pistachio! What a pleasure!

October 2021
Giulia Ferrari

Posted on 10/16/2021


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Light biscuits, many easy and healthy recipes – Italian Cuisine

Homemade light biscuits, prepared by hand with lots of love, in company, with children, with friends or alone. To enjoy a comfortable breakfast or snack

In any good self-respecting pantry, gods cannot be missing inviting biscuits, to be dipped in milk in the morning, to munch as a snack, with five o'clock tea or with a hot herbal tea before going to sleep. But what if the diet calls and we want to guarantee a healthy and light breakfast or snack for our loved ones? Let's prepare together i light biscuits, all strictly without butter, with a low sugar content and, if possible, using wholemeal flours.

Light wholemeal biscuits with extra virgin olive oil

These light biscuits are very easy and will win you over for their rustic and full-bodied consistency, they are perfect to soak and do not go to mush, try it to believe it. What do you need?


400 g of wholemeal flour
100 g of flour 00
150 g of brown sugar
100 g of extra virgin olive oil
3 eggs
1 sachet of baking powder and a pinch of salt


United all the ingredients and knead until the mixture is homogeneous and compact. Roll out the dough with a rolling pin reaching a thickness of half a centimeter and give life to your cookies using molds of various shapes or, quite simply, obtained rectangles (3 cm wide by 6 cm long) with the help of a knife. Put in a preheated oven at 180 ° for 15-20 minutes. Preserve biscuits in a tin box, alternatively you can use a glass jar or an airtight plastic container.

And if you want to change your taste and always give new joys to your family, try these recipes too

10 recipes for those who think they hate pumpkin – Italian Cuisine

The ingredients to match the pumpkin and the preparations to appreciate it as we had never done before. We bet that between a pie, a chips and an ice cream we will find ourselves in love with its pulp?

You don't like fried pumpkin, in the dough of the gnocchi or even in the soup. And then you've decided it's not for you. But are you sure you really know it? L'arrival of autumn it is the ideal time to deepen the topic and take some time to make some unpublished attempts and, perhaps, change your mind.
Before discovering which recipes are ready to make us taste it like we had never done before and letting ourselves be tempted by 10 greedy dishes, let's take a closer look.

The ingredients with which it goes well

Let's start with a great classic: the nutmeg. A combination that we can use in sweet and savory recipes and ideal for giving a spicy and intense note that contrasts pleasantly with the sweetness of the pulp. And it is precisely to mitigate the dessert and play with contrasts that we can also focus on cheeses. Blue and seasoned, but also fresh and light like the creamy ones made with goat's milk. To give it an exotic touch, however, a tip of is not bad cinnamon in savory recipes and a generous dose in sweets and jams. To prepare the soups we rely on the help of ingredients characterized by a floury consistency and a delicate flavor such as potatoes and the chestnuts. If you want a contrast, for savory recipes the is ideal bacon while the citrus fruits they will give an extra twist to cakes and biscuits.

10 recipes to change your mind

Zeppole with cocoa, culatello and pumpkin mustard: three strong flavors blend in a crunchy, spicy and savory taste. The thrust of the mustard will present you with the most aggressive soul of an ingredient that you have underestimated.

Shrimp and pumpkin chips with almonds: a sort of elegant and light fish & chips to be tasted with your eyes closed to fully savor the contrasts between the softness of the prawns and the crunchiness of the chips.

Pumpkin and cheese truffles with chopped hazelnuts: these savory pralines are soft on the inside and crunchy on the outside. The appetizer is perfect for falling in love in small bites.

Pasta and beans, pumpkin, lobster and sage: inspired by a simple preparation, this dish is perfect for understanding its potential in fish first courses. Virtually perfect.

Scallops in pumpkin and bean soup: we continue on the same wave with a recipe that may already make you think about Christmas. Or the romantic dinner that you have been putting off for a while.

Pumpkin, chocolate and salt tart: if you love non-sweet desserts, this cake could surprise one of your favorites. Seeing is believing.

Pumpkin and ginger ice cream: here the dessert is more traditional, but the ginger takes care of revealing the exotic soul of the ingredient we are studying. Have you ever thought about an autumn ice cream?

Pumpkin and apple donut: speaking of combinations, pumpkin and apple get along very well and this dessert will explain it to you well.

Chocolate bread and pumpkin jam: this bread would feel lost without its jam. A moving harmony.

Pie with pumpkin and mushrooms: a full-blown portrait of autumn to get to know the more intimate side of the pumpkin ready to give its best consistency to the treasures of the forest.

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