Fried ice cream 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.
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 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, Japanese, and Polynesian
restaurants in the "Dining Out" section of the New York Times in the
1970s. It also came to be associated with Mexican cuisine, in large part due to
national chain Chi-Chi's adopting a fried ice cream made with tortillas and
cinnamon as its "signature dessert" when it opened in the early
1980s.
The dessert is commonly made by taking a scoop of ice cream
frozen well below the temperature at which ice cream is generally kept,
possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and
briefly deep frying it. The extremely low temperature of the ice cream prevents
it from melting while being fried. It may be sprinkled with cinnamon and sugar
and a touch of peppermint, though whipped cream or honey may be used as well.
Mexican versions use corn flakes, nuts, cookie crumbs, or
tortillas for coating.
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