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
2 or 3 layers of egg/bread crumbs/cinnamon/sugar and frozen between layers. Then frozen solid, dipped in hot oil. Gets crispy and stays fairly in tact and gets soft after it’s taken out of the oil.
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