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
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
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!
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