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
I know the secret. The ice cream is kept in a special freezer in a deep freeze. The outside is funnel cake dough that cooks quickly. It’s only in the frier for a minute tops and the ice cream doesn’t melt but becomes the regular temp for ice cream.
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