This week’s I Love Food post deals with a newer love of mine – fried ice cream. The name alone doesn’t disappoint. I always heard people mention fried ice cream and thought, wow, that would be a blast in a bowl.
Turns out I was right; it definitely lives up to its name. The concept also doesn’t make sense, wouldn’t hot oil melt away the frozen ice cream? Well, it doesn’t.
I got this one from Sri Thai in Hoboken, NJ. They somehow find a way to keep the vanilla ice cream even harder than if I were to eat it right out of my freezer, and the outside is a perfect room temperature.
The texture on the outer layer has a light crispiness, almost similar to the coating they use for shrimp tempura. But minus the shrimp part – obviously. This place even added a strawberry jam that gave it the touch of sweetness that it needed.
My friend who is a fried ice cream connoisseur said this is the best kind. Some use tempura flakes, others use a coconut base, but this is by far the most scrumptious.