Almond Fried Ice Cream B1
Submitted by robeo63
Chinese-style deep-fried ice cream with tangerine sauce coating and sliced almond crust. Dramatic hot-and-cold dessert ready in seconds.
YIELD
8 servingsPREP
10 minCOOK
1 minREADY
11 minExtremely hard-frozen ice cream scoops get a quick roll in tangerine sauce, then a thorough coating in sliced almonds before hitting hot oil.
The secret is keeping the ice cream rock-solid and frying for only a few seconds so the coating crisps without melting the center.
Serve immediately while the contrast between crunchy, warm exterior and frozen interior is at its peak.
Chef Tips
- Freeze ice cream scoops until rock-hard, several hours or overnight
- Heat oil to the proper temperature before starting as timing is critical
- Work quickly when coating and frying to minimize melting
- Have serving dishes ready so you can plate and serve the instant frying is complete
Ingredients
Directions
Scoop the ice cream in advance; return to freezer until extremely hard.
Heat the cooking oil in a deep-fryer.
Roll each ice-cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly.
Deep-fry for a few seconds only. Serve immediately.
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