Wednesday, January 21, 2009

Deep Fried Ice Cream

It's a scorching 40oC in Melbourne today. So hot, it turned the chocolate callets in my pantry into a huge block of chocolate. This happenned to me last year. I promised myself to remember to put the chocolates in the fridge when it's hot, yet, I forgot. And to add to the misery, I just bought a 2.5 kg bag of lindt couverture yesterday. Thank God it's couverture, so it is still usable, I just have to take the chisel out to get a piece. It's stinkin' hot in my tiny apartment, making the simplest task seemed such a burden.

This kind of temperature calls for an icy treat. Something to cool down my overheated soul while I pack my bags. I felt like a little popsicle that's melting by the second. There is a damn good reason why I move from the tropics you know!! At least back home, my house is air conditioned, like most places are. Walking around under the scorching sun is usually kept to a minimum. Enough nagging... think happy thoughts.. cool thoughts... I'll focus my mind to my ice cream instead.

I still have almost a tub full of homemade vanila bean ice cream from a couple weeks back, so I decided to make deep fried ice cream. Speaking (or writing to be exact) of homemade ice cream, I think I should share this fabulous technique I found from David Lebovitz's blog of making homemade ice cream without an ice cream maker here. Perfect for people like me who doesn't own nor do I have the space for an ice cream maker. Once you tasted homemade ice cream, I swear to you my searest friends, there is no turning back to the store bought one. It does take a little bit of time and effort, but it will all be worth it once you taste how strong & fresh the flavours are. David Lebovitz also has the best vanilla ice cream recipe. I would never eat vanilla ice cream unless it's paired with a cake, but this one, I would be more than happy eat it out of the tub and finish it in one sitting.

The only thing I change from his method was, instead of using a spatula to churn the ice cream which needs some elbow grease and my petite figure simply won't allow, is I put the ice cram in my kitchen aid mixer and use the whick attachment. It will resulting a much smoother ice cream in the end. Oh how I love my 'little red baby'. In case you don't know, that's what I called my kitchen aid mixer. It's my proudest member of my kitchen family, it might be the shiniest as well, since I spent at least once a day wipeing & cleaning my kitchen aid more than I wipe anything else.

Due to the heat, I couldn't get a decent shot of my ice cream. I only managed to shot one, even that's already melting in the shot. It was a Godsent!! Not as simple as I thought, but it is utterly a delight.

Deep fried ice cream (serves 6-8)
1L of good quality ice cream (you can have any flavours of the rainbow)
1/2 packet of Marie biscuit
250g of plain flour
2 large eggs, whisked
oil for frying

Place a metal tray in a freezer, and freeze for at least 1 hour. In the last 10 mins, put ice cream tub outside the fridge to soften it up a bit. Place tray in the kitchen counter and working quickly, scop 6-8 medium balls and place it neatly on the tray leaving a little gap between the balls. Put tray back in the freezer to harden for at least 20 mins. In the meantime, in a food processor, process the biscuits until it looked like bread crumbs. Put aside into a small deep bowl. Put flour in a separate bowl and the eggs in another one. Once the ice cream is hard, put it out of the fridge and working quicky, dip ice cream in flour, then egg, and lastly the biscuit crumbs. Put back on the tray and put it back in the freezer while you heat the oil. Make sure that the oil is very hot, so the ice cream won't need to be fried for a long time for it to browned and crisped. Fry the balls until it's golden brown. and serve immediately.

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