Discover the yin and yang of Chinese fried ice cream
Anyone hearing about fried ice cream for the first time is often amazed. How can you fry ice cream and still keep it cold inside? The Chinese, pioneers in many different fields—such as inventors of paper, clocks, the compass, noodles, and ice cream—have indeed created this remarkable dessert. Although typically served in fine restaurants, fried ice cream can be made at home. It’s not difficult, although it does require some time.
Cold ice cream encased in a hot coating is such an unexpected combination that few can resist trying it at home. Thanks to the detailed instructions in Izabella Kaluta’s book "Man zou," it's possible to achieve perfect results. When cut into, the ice cream slightly melts, but at the very center, it remains cold. The coating with coconut flakes perfectly completes the dish.
A Chinese dessert combining opposites
"Cold, soft ice cream and hot, crispy coating complement each other like yin and yang, harmoniously merging into a perfect ball," writes Izabella Kaluta in her book.
The Chinese concept of yin and yang signifies a complete experience, a connection between seemingly contradictory forces, such as male and female elements.
Yin literally translates to "north side of a hill, a shaded place, south bank of a river, cloudiness," while yang means "a sunny place, south side of a hill, sun, and the north bank of a river." Within every yin lies a seed of yang and vice versa. Although the forces are contradictory, one often transitions into the other, and they exchange places.
Recipe for Chinese fried ice cream in a coating
You can enclose any flavor of ice cream in a coconut flake and breadcrumb coating. However, it’s worth starting with the classics, like vanilla or cream ice cream. An ice cream scoop will be invaluable.
Ingredients:
- 2 cups of vanilla ice cream
- 0.5 cup of breadcrumbs
- 0.5 cup of coconut flakes
- egg whites from 2 eggs
- 2 cups of oil for frying
Instructions:
- Mix the breadcrumbs with coconut flakes.
- Beat the egg whites until foamy.
- Form balls from the ice cream, coat them in egg white, then with the breadcrumb mixture.
- Place the coated ice cream balls in a container lined with plastic wrap and put in the freezer for 20 minutes.
- After that time, take them out and coat again in the egg white and breadcrumb mixture.
- Place in the freezer for 2 hours.
- Then, heat the oil in a saucepan—similar to how you would for making donuts or pastries—and carefully lay the coated ice cream balls in the oil. Fry to a golden color.
- After removing, place on a paper towel to drain excess oil.
