What is fried ice cream and why is it called that?

Thai ice cream, fried - the main competitor to restaurant desserts

Thai ice cream is a “street” Asian delicacy in the form of mini-rolls, with amazing presentation and a rather unusual production method. This universally recognizable dessert, made according to a recipe from the land of endless summer, is capable of causing real gastronomic ecstasy and will forever conquer even the most fastidious gourmet. What is the secret of “seduction”, why is it impossible to tear yourself away from Thai ice cream?

1. Natural products

Thai ice-cream is made only from natural ingredients, without adding any flavor enhancers or preservatives. The base of the dessert is a glass of milk or cream and a small amount of new exotic fruits. Toppings and various sprinkles are added as a sweetener.

Unlike our usual ice cream, Thai ice cream is served “from under a knife.” More precisely, a spatula, which is used to knead the ingredients right in front of your eyes. But first things first.

How ice cream is prepared on the streets of Thailand

First, the ingredients are laid out on an ice board: milk composition, fruits, cookies/supplements - as desired. After waiting for a certain temperature, the cook randomly kneads the mixture, at times “frying” it. Once the mass has reached a suitable mixture, it is leveled in a narrow layer. After that, they are collected into rolls. It should be noted that culinary creativity does not last long - 3-5 minutes. Cooking takes place on one surface - an ice board-freezer.

1st step of production: the selected ingredients are laid out on an ice board, pouring over the prepared mixture

Step 2: softening and kneading the mixture

Step 3: leveling and rolling the rolls

Forming rolls, moving into a cup, decorating Thai ice cream

Quite often traditional Thai ice cream is called fried. How correct is this statement?

Views on this matter vary:

On the one hand, the title is really not correct. There is a type of ice cream that is literally deep fried. It has nothing in common with the delicacy in rolls.

On the other hand, when describing roll ice-cream, even the Thais themselves use the prefix “thaad” - which means - to warm, to fry. A similar turn of phrase came into the vocabulary due to associations - after all, pancake ice cream really seems to be fried on an ice board. Only this does not happen due to heating, but, on the contrary, due to scorching cold.

Unfortunately, I can’t upload the video yet, there’s not enough rating. But there are quite a lot of fascinating ones.

How to Create Fried Ice Cream 3 Best Recipes

Among all the abundance of desserts, fried ice cream stands out in particular. How can you fry ice cream? It is simply unrealistic to imagine this picture for yourself at the first thought. There are a lot of recipes for making fried ice cream, but the principle of frying is similar.

Fried ice cream - what is it anyway?

Fried ice cream (it can also be called deep-fried ice cream or battered ice cream) is a dessert of Asian cuisine, which is a ball or briquette of ice cream in a crispy crust. A sort of combination of the incongruous: hot plus cool. But this is not good for tooth enamel; such temperature changes cause it to crack and its protective characteristics decrease. Therefore, you shouldn’t get too carried away with this dessert, or, alternatively, you can eat it chilled.

How to create fried ice cream: a recipe at home

So, what is fried ice cream made from? To make traditional fried ice cream, you need the following ingredients:

ice cream (seal or cream) 1 kg;
half a cup flour;
eggs 2 pcs;
refined vegetable oil for frying;
breading to your taste (crumbs, coconut flakes, puffed rice, crushed or finely crushed corn flakes, cookies or nuts);
chocolate or syrup for topping and decoration.

To make a wonderful dessert, ice cream must be very cool, frozen in the freezer. Ice cream must be handled immediately because it actively melts at room temperature. Then follow the step-by-step diagram:

Using a special or regular spoon, make balls of similar sizes from the ice cream. If the balls do not come out, cut into briquettes; the taste and appearance will not change in any way.
Place the finished balls (briquettes) on a baking sheet lined with baking parchment and place in the freezer for 1-2 hours so that the ice cream freezes again.
While the ice cream is “resting,” prepare 3 cups with ingredients for breading: the first cup will contain flour, the second will contain whisked eggs, and the third will contain crushed crackers or corn flakes (in general, whatever you decide to use for breading).
Remove the ice cream balls (briquettes) from the freezer and continue working with them at a brisk pace: first roll any ball (briquette) in flour, then in a beaten egg and finally in dry breading. Make sure that the breading fits tightly onto the ice cream.
Place the balls back on the baking sheet and place in the freezer for another 2 hours.

How to fry ice cream?

After the designated time has passed, heat the vegetable oil in large quantities in a deep container (or deep-fry) to 180-200 °C. You need to fry ice cream balls (briquettes) 2-3 pieces at a time for 20-30 seconds, so as not to sharply reduce the temperature of the oil, otherwise the crust will not turn out crispy.

Once the breading takes on a golden color, carefully remove the ball (briquette) from the oil and place it on a plate lined with a cardboard napkin to absorb excess fat from the dessert. Then remove the napkin, and pour the fried ice cream with chocolate or sweet syrup melted in a water bath, and garnish with a sprig of mint.

Fried ice cream is served hot, but if you wish, you can cool it for a couple of minutes in the freezer, which is not recommended if the refrigerator is used correctly.

Fried ice cream in Asian style batter

The main difference between this recipe and the previous one is that ice cream balls (briquettes) are dipped in ready-made batter (tempura) and immediately fried.

ice cream (seal, creamy) 500 g;
1 cup flour;
1 testicle;
1 glass of ice water;
1 tsp baking soda;
1 tsp vanilla extract;
refined vegetable oil for frying.

How to fry ice cream?

Heat the vegetable oil in a deep frying pan or saucepan, drop the ice cream balls (briquettes) into the batter and immediately into the hot oil. If the batter is golden in color, take out the dessert and place it on a paper napkin to remove excess fat.

The dessert is served hot, sprinkled with sweet powder on top as decoration.

Fried ice cream in Mexican batter

The inhabitants of Mexico love to fry ice cream in a batter made from crushed cookies, crushed corn flakes or crushed nuts. A must-have ingredient for Mexican fried ice cream is ground cinnamon.

ice cream (seal, creamy) 500 g;
crushed corn flakes (nuts or cookies);
2 testicles;
2 tbsp sugar;
1 tbsp ground cinnamon;
1 tbsp milk with 3.2% fat content;
refined vegetable oil for frying.

Place the formed ice cream balls or briquettes on a baking sheet lined with baking parchment and place in the freezer for 1-2-3 hours.

Mix crushed corn flakes with ground cinnamon - the breading is ready. Roll frozen ice cream balls (briquettes) in breading and return them to the freezer for 1-2 hours. If the breading does not stick well to the ice cream, then let it melt a little.

Batter is painstakingly whipped milk, eggs and sugar. Dip frozen balls (briquettes) breaded into batter and again into dry breading. Return the balls (briquettes) to the freezer for another couple of hours. After the designated time has passed, heat the oil well in a deep container (frying pan or saucepan) and begin frying for 20-30 seconds.

The dessert is served hot, topped with honey, chocolate or caramel melted in a water bath to enhance the taste.

Baked ice cream recipe

Don't confuse baked ice cream with fried ice cream, because these are completely different desserts. Ice cream is baked inside the sponge cake and decorated with a fluffy protein cap (meringue) on top.

ice cream (cream or ice cream) 500 g;
ready-dried biscuit 200 g;
pears 200 g;
whites from 8 chicken eggs;
sweet powder 1.5 cups (1 cup for making meringue and 0.5 cup for decoration);
vanilla sugar 1 tsp.

We harden the ice cream in the freezer.
Prepare the meringue: beat the egg whites in a blender, evenly adding sweet powder and vanilla sugar. As a result, we should get a fluffy, snow-white, stable mass. Place the finished meringue in the refrigerator.
Cut the pre-dried sponge cake into pieces 2 cm wide and place tightly on the bottom and along the edges of the baking dish.
We peel the pears from the cores and cut them into slices 1 cm wide and place them on the sponge cake.
Place a layer of frozen ice cream on top of the pears.
Finally, cover the ice cream with the remaining pear slices and biscuit cubes.
Cover the top and sides of the resulting pie with meringue.
Bake the pie in the oven at 240-250 °C for 2-3 minutes. The meringue should be perfectly browned.
Decorate the baked ice cream with sweet powder.

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Fried or roll ice cream: what exactly is it, ingredients and equipment for it

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In this small article we will tell you about the specifics of fried (roll) ice cream, the equipment for its production and the ingredients from which it is made.

So, fried or roll (from the English “roll” - twist) ice cream has become popular in Russia thanks to Thailand. Almost all of our fellow citizens who vacationed there and completely in Southeast Asia saw the unusual type of ice cream that is offered to tourists. This ice cream is prepared in the open air from a mixture that is poured onto a special iron surface and “fried” on it at sub-zero temperatures together with various additives in the form of crushed cookies, fresh berries, fruits or even jam. After hardening, the merchant behind the counter deftly rolls the frozen substance into rolls, decorates it with various delicacies and serves it in a bowl. Voila! Looks finger licking good. When you eat fried ice cream, it feels like it melts in your mouth.

What can you make a fried ice cream roll from? There are a lot of options here: from consistencies for soft ice cream to consistencies based on your own recipe from heavy cream, milk, sugar and other additives (but here it is important to realize that you need to create declarations for your own consistencies for the SES). Here is someone who knows what is more convenient to work with. At the start, we recommend using consistencies for soft ice cream diluted with milk (minimum 3.2% fat content), because it is cheaper than developing it yourself. In addition, the consistency initially comes with a certain taste, already has the appropriate percentage of fat content and has all the permitting documents. Here it is necessary to note the fact that the fatter the initial raw material for the ice cream roll, the better it will curl and the least crumble it will be.

Before production, various concentrated syrups can be added to the ice cream consistency, for example for milkshakes, to give the dessert the appropriate taste and color. The number of thoughts and recipes is unlimited!

In almost all respects, the success of the Thai fried ice cream trade depends not only on the quality of the product, but also on the creativity of the seller. The very delivery of the product to the client, including from the equipment.

Read also: Ramen soup recipe

Freezers for fried roll ice cream

Now let's talk about the equipment for this exotic dessert.

What is the ice cream roll used for? On special devices - fry freezers (from the English “fry” - to fry and “freeze” - to freeze).

What is this equipment? This is a large rectangular iron device on wheels with a cooling surface in the upper part (one or 2), containers for storing goods and a control panel on the inside.

Let's look at the main aspects of choosing an ice cream freezer

1) Machine size

There are both full-size fry freezers and smaller versions. Full-size options usually have a height of 880 cm and huge working cooling surfaces with a diameter of 50 cm, these are round and 50x50 cm square. The depth of such surfaces is 2 cm. Reduced freezers are significantly lower and smaller in overall size. Their working surfaces are small and very deep. If you rely on fried ice cream and expect to work with high traffic, then you certainly need a full-size regular machine. It is stronger, you can work while standing, and it is more convenient to use.

Small fry freezers are suitable either for catering and other outdoor events, or for domestic needs.

2) Shapes and number of cooling surfaces

Cooled “frying” surfaces can be either round or square. Round ones are more common, because It was with them that work began in this direction. The square ones arrived later. In fact, round surfaces are better in structure, because the cooled copper tubes underneath, through which freon circulates, have a spiral shape and it is easier to assemble such a system. It is more convenient to work on a square one, as practice shows, but in the center, due to the design of the shape of the tubes, the center can freeze worse.

There can be one or two cooled surfaces. It all depends on the traffic of your point and the number of staff working.

3) Gastronorm containers

The presence of special refrigerated containers for storing ingredients, for example fruits or berries, is a very important point when choosing equipment. In fact, the dessert is prepared in front of the buyer and is kind of like a mini-performance for the buyer. The salesman behind the machine, deftly manipulating the spatulas, takes out all the ingredients in front of the buyer, then processes and spreads the mixture on the refrigerated surface before rolling the rolls.

Gastronorm containers are cooled by an additional mini-compressor made in China. It is completely sufficient for these purposes. The containers are cooled to +10 degrees. This temperature is enough for us to preserve goods throughout the day.

4) Compressors

The compressor is the heart of the fried ice cream freezer. The volume of operation of the device, its efficiency and durability depend exactly on what kind of compressor it will be.

Our company “Nauka Vkusa” works directly with leading manufacturing plants in China and we fully complete the fry freezers that we order there. In this case, we are talking about a compressor from the Italian brand Embraco Aspera, which are manufactured in Slovakia and supplied to China. These are the best compressors that are available for factory installation. They work with R404 refrigerant. Compressors of this brand and the freon for them are very familiar to Russian refrigeration specialists and there are no problems with their operation and maintenance.

Fundamentally! Embraco Aspera compressors are very susceptible to overheating. During operation, the fry freezer must be freely ventilated from the sides!

There are also compressors from LG and Panasonic, but they are inferior in quality and all other features to Aspera.

LG, as practice shows, is very unstable in operation. For some it works great, for others, to put it mildly, not so much.

5) Manufacturer

For the tradesman, freezers for fried ice cream rolls all look the same. But, this is only at first glance. In fact, almost everything in the device depends on the factory at which it was assembled.

Different factories use different steel for the body, copper for the tubes through which the refrigerant circulates, etc. Manufacturing the freezing surface itself in the proper manner, despite all its apparent simplicity, was not possible for almost all factories. This is precisely why, with cheap freezers, certain areas of the “frying” surface may not freeze due to poor execution of the architecture of the copper pipes underneath. This is a more common flaw that occurs with poor assembly. Eliminating such a defect is very problematic and expensive, so it is better not to save on equipment. It is better to choose those factories whose fry freezers have a work surface that can be changed. Now the best choice is fry freezers from the MIKEN factory.

We won’t even describe such nuances of poor assembly as protruding sharp edges of the iron parts of the case, iron “burrs” and loose parts inside the device.

A little about the operating conditions of fry-freezers

Naturally, all aspects of operation and conditions are specified in the instructions for the devices. At the Nauka Vkusa company, detailed notes in Russian are sent to clients. Let's focus on the most important points.

It is necessary to take into account a number of reasons that directly affect productivity. This is the voltage in the network, where the smallest changes in the smallest direction can significantly affect the freezing speed. The second factor is the ventilation of the apparatus, and specifically, the side walls, where there are openings for the exit of warm air from the apparatus, should not be blocked and have at least a meter of free space. The 3rd factor is the ambient temperature. Temperatures above 35 degrees Celsius are extreme for these devices. Absolutely, when working outside, the freezer for fried ice cream rolls should only be in the shade!

Fried ice cream

Description of the dish

What can ice cream be? Creamy, chocolate, vanilla, with condensed milk, nuts, berries, caramel. Or maybe the ice cream can be fried, as you think. So you take this yummy, carefully place it in a frying pan, in which the oil is already quietly clicking, and fry it over low heat. And this is not fiction!

Either Chinese or Japanese cuisine gave us an extraordinary recipe for the same extraordinary dessert. It turns out that fried ice cream is no worse than regular ice cream. It has its own special taste, tender and unexpected. Well, because? Making fried ice cream?

Fried coconut ice cream

Have you tried fried ice cream yet? Hurry to the kitchen and start making fried ice cream.

fried ice cream, fried ice cream recipe Desserts

Ingredients

Ice cream	taste
coconut flakes	taste
Starch	taste
Egg white	taste

Manufacturing

When preparing fried ice cream , make sure that all the necessary ingredients are at hand. Therefore, first, beat the egg white.

1. Using a special spoon or an ordinary one, make several balls out of ice cream.

2. Dip frozen ice cream balls into starch, then into egg white, then into coconut flakes.

3. Place the frozen balls in the freezer for 15-20 minutes.

4. Heat the oil in a frying pan (there should be quite a lot of oil).

5. Fry the ice cream scoops in the oil for 30 seconds.

try this fried ice cream either hot or cool, having previously placed it in the refrigerator for 10-15 minutes.

Fried raisin and cereal ice cream

Ingredients

Ice cream TM "Rud"	0.5 kg
Raisin	taste
Flakes	taste
Vegetable oil	300 g

Manufacturing

1. Divide all the ice cream into 9 parts.
2. Soak the raisins.
Grind the flakes. 3. Form the ice cream pieces into balls.
Place a few raisins inside. 4. Bread the balls in cereal.
5. Place the ice cream in the freezer.
Heat the oil in a frying pan or deep fryer (there should be quite a lot of oil). 6. When the oil is quite hot, fry the ice cream for 20-30 seconds.
7. Fried ice cream can be poured with syrup and sprinkled with nuts.

"Burning" fried ice cream

Ingredients

Ice cream	200 g
Cornflakes	taste
Chicken egg	1 PC.
Vegetable oil	200 ml
Sunflower seeds, chocolate, tangerine, other additives	taste
Alcohol	1 teaspoon

Manufacturing

1. Make balls out of frozen ice cream, placing a tea cup inside

spoon of sunflower seeds. Place in the freezer for 20-30 minutes.

2. Grind corn flakes and mix them with sunflower seeds.

3. Dip ice cream balls into the mixture of flakes and seeds. The mixture must

stick to the frozen ball as best as possible. Because with your hands

form a dense layer.

4. Place the balls in the freezer for 20-30 minutes.

5. Heat the oil. Beat the egg.

6. Dip the frozen balls into the beaten egg and fry in a bubbling

oil for 10-15 seconds. Turn the balls over as needed.

7. Place the fried ice cream

8. Pour alcohol, set fire and serve immediately!

Fried ice cream with cookies, nuts and jam

Ingredients

Ice cream	taste
Cookie	taste
Nuts, butter, flour, raspberry jam	taste
Sugar, salt, water	taste

Manufacturing

1. Grind cookies and nuts.
2. Make a batter (liquid dough) from flour and water.
Add salt and sugar. The batter should not be very thick. 3. Cut the ice cream (very frozen) into cubes (4 pieces from a briquette).
4. Heat a frying pan with oil.
5. Dip the ice cream bar into the batter, then into the crushed cookies, again into the batter, now into the crushed nuts and quickly into the bubbling oil (there should be enough oil so that the ice cream sinks in it more than one-half, or one hundred percent).
6. Fry on both sides for 30-40 seconds.
7. Place on a plate previously coated with raspberry jam.
Bon appetit!

Current rating: 3.28 out of 5 (Number of votes: 524)

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