Cheating the Iced Cream Gods
Marty Martindale

It seems, for many celebrations, highly touted chefs delight by tweaking ice cream for us, and sometimes it involves  high heat and meltable iced cream. Sounds like magic? Not really.

In the case of Mexican fried ice cream, the individual servings of iced cream are shaped and well-frozen that way. Next these balls of cold are rolled generously in a dense crunch coating and re-frozen in this state. Just before serving time, the layered balls are deep fried only 15 seconds, and voila the shape is retained and guests enjoy “fried ice cream.”

Similarly, another festive delight is Baked Alaska, though instead of being individual servings, it’s a dessert serving dish. The ice cream is made very firm. Next, it is placed on a heat-resistant wooden plank, slathered with a generous coating of stiff meringue, then baked only 15 minutes in a hot, 450-degree oven. Baked Alaska plays well with dim house lights and bright sparklers. It’s a cruise ship favorite.

Basically, what we have is the vulnerable, meltable ice cream generously insulated with a hefty coating. Then it is subjected to high heat, but the heat is so high, it “cooks” for a relatively short amount of time to achieve browning.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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