Fried ice cream, a unique, hot and cold treat, is a dessert made from a breaded scoop of ice cream that is quickly deep-fried creating a warm, crispy shell around the still-cold ice cream. It combines the heat of fritters with the cold of ice cream. Have you ever tried this wonderful hot-and-cold combination? The secret of this delicacy is in freezing the ice cream more than usual (meaning even below the temperature at which we usually serve it). Once the right temperature is reached, the ice cream is covered with raw egg, cornflakes and tortilla crumbs. It is then fried for a few seconds. We really don’t know for sure who came up with this unique idea, but we know that it’s delicious!
There are conflicting stories about the origin of fried ice cream. Some claim that it was first served during the 1893 Chicago World’s Fair, where the ice cream sundae was also invented. Though, in 1894, a Philadelphia company was given credit for its invention describing : “A small, solid cake of the ice cream is enveloped in a thin sheet of pie crust and then dipped into boiling lard or butter to cook the outside to a crisp. Served immediately, the ice cream is found to be as solidly frozen as it was first prepared.” A third claim, beginning in the 1960s asserts that fried ice cream was invented by Japanese tempura restaurants.
In the United States, fried ice cream has been associated with Asian cuisine, appearing in reviews of Chinese, Polynesian, and Japanese restaurants in the “Dining Out” section of the New York Times in the 1970s. In the Asian recipe, it usually uses tempura batter. But in Mexican versions they use corn flakes, cookie crumbs, nuts, or tortillas for coating. The common flavours in Asian restaurants are vanilla, green tea, red bean and taro.