Perfect Tempura Ice Cream
Description
In this tempura ice cream recipe, balls of ice cream are wrapped in pound cake slices and re-frozen, then coated with batter and deep fried.
Ingredients
•
1 (12 ounce) prepared pound cake
•
1 (32 ounce) container LACTAID® Vanilla Ice Cream
•
2 cups vegetable oil for frying, or more as needed
•
1 cup all-purpose flour, plus more for dusting
•
1 cup sparkling water, chilled
•
1 egg
•
1 tablespoon Chocolate syrup
Directions
1
Cut pound cake in medium-size slices.
2
Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.
3
Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
4
Heat oil in a deep fryer or heavy pan.
5
Stir cold sparkling water very slowly into flour; whisk in egg to create batter.
6
Remove ice cream balls, one at a time, from the freezer. Dust the surface with flour. Dip into batter, coating completely. Quickly lower coated ice cream balls into oil; fry until golden, about 25 seconds. Remove with a slotted spoon.
7
Serve with a drizzle of chocolate sauce before ice cream melts!