I sometimes go to restaurants that serve Fried Ice Cream. Frying can involve very hot oil or a very hot pan. How does that not melt ice cream? Is it actually fried?
In: Chemistry
Probably not what’s happening here, but look up the [Leidenfrost Effect](https://en.wikipedia.org/wiki/Leidenfrost_effect).
It’s another example of very hot / cold interactions. Basically, if you put a liquid on a VERY hot surface, the part of the liquid touching the surface will quickly evaporate, but the gas this creates actually keeps the rest of the liquid from touching the surface! This makes the liquid basically float above the surface, and it’ll take way longer to evaporate than expected.
I do not think this is happening with fried ice cream, because the ice cream is probably not evaporating, and the other explanations make way more sense.
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