Tempura Fried Ice Cream Recipe By Tasty Food

TEMPURA FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
• Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
• Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
• Wrap frozen ice cream ball in pound cake so it's fully enclosed. Freeze for at least an hour, or until firm.
• Make tempura batter by mixing flour, egg, and water a little at a time.
• Heat oil to 400˚F (200˚C).
• Coat the wrapped ice cream in tempura batter.
• Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don't cook for too long or else the ice cream will melt.
• Remove excess oil by patting with a paper towel.
• Serve immediately with your toppings of choice.
• Nutrition Calories: 1322 Fat: 101 grams Carbs: 95 grams Fiber: 3 grams Sugars: 52 grams Protein: 10 grams
• Enjoy!

PERFECT TEMPURA ICE-CREAM

Steps:

• Cut the pound cake in medium-size slices.
• Scoop a ball of ice cream and wrap completely with the slices of cake, patching where needed with smaller pieces.
• Wrap the balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
• Heat the oil in a deep fryer or heavy pan.
• Stir cold sparkling water very slowly into the flour; whisk in the egg to create the batter.
• Remove the ice cream balls, one at the time, from the freezer. Dust the surface with flour. Dip into the batter, coating completely. Quickly lower coated ice cream balls into the oil; fry until golden, about 25 seconds. Remove with a slotted spoon.
• Serve with a drizzle of chocolate sauce before ice cream melts!

TEMPURA FRIED ICE CREAM

Steps:

• Place each scoop of ice cream between two pieces of pound cake like a sandwich. Wrap each tightly in plastic wrap, pressing on the sandwich to squeeze the corners around the ice cream. Place into the freezer, and freeze until solid, 1 to 2 hours.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Whisk together the egg and water, then whisk in the flour until no lumps remain. Unwrap the frozen sandwiches, and dip into the tempura batter. Allow the excess batter to drip off, then place the sandwiches into the hot oil. Fry 20 to 30 seconds until golden brown. Drain briefly on a paper towel-lined plate before cutting in half to serve.

JAPANESE TEMPURA

Steps:

• Wash and chop your fresh vegetables into 1/4 inch thick slices (they look prettier if you cut them at an angle.) Potatoes, cabbage, onions and carrots should be shredded, not sliced. Set aside.
• Slice the fish into pieces about 1/4" x 1" x 2", set aside.
• Pour about 1 1/2 to 2 inches of oil into a wide pot or frying pan, heat on medium.
• Meanwhile, mix flour, salt and enough water to form a thin batter. (The consistency should be between that of pancakes and crepes.).
• Once the oil is warm enough, toss a handful of veggies into the batter. Fish out individual pieces (unless it's shredded, then pull out palm sized clumps) with chopsticks (or tongs) making sure they are thoroughly coated. Carefully drop into the oil. Turn after a minute or two, depending on what you are cooking, to brown both sides. They are done when a chopstick can easily pierce through to the other side.
• Set aside onto a serving plate; continue to coat and fry the remaining veggies and then the fish. Serve hot with tempura sauce.