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
Other people have mentioned the answers (hard frozen ice cream and quick fry) but this brings up a goal I had a long time ago which was to make hot ice cream. Via some interesting hydrocolloids I was able to make an ice cream base that solidified when heated and “melted” as it cooled but it tasted lousy, like ice cream but chewier because it was basically a gel. It may have lended itself better to other flavors than the standard vanilla base I used. Googling it I saw other people that made similar preparations with the same principles but I don’t know if any of those tasted any good
Latest Answers