Where did fried ice cream originate from?

if possible what is the recipe to it?Where did fried ice cream originate from?
Fried ice cream





While recipes for fried, coated dairy products are ancient, food historians tell us the concept of encasing fozen ice cream in a hot edible shell dates back (at least) to the 19th century. Think baked Alaska.





Fried ice cream does not appear in Mexican cookbooks, posssibly meaning it is not a ';traditional'; Mexican recipe. Most likely? It is a contemporary ethnic interpretation of Baked Alaska, a popular upscale hot/cold ice cream dessert developed in the last quarter of the 19th century. This dessert employed meringue as the insulating agent between hot and cold. References to fried ice cream begin to appear in the second half of the 20th century. The insulating agent is (All-American) corn flakes. Perhaps this dish is TexMex?





Helen Brown's West Coast Cook Book [1952] contains a recipe for fried cream which discusses the concept of hot cream coated in cracker crumbs.








';Fried cream.


Gourmets who visit San Francisco enthuse about this dessert, which is to be found at a few of the best hotels and restaurants. It's not ovent served at home, apparentlyy becuase most cooks don't dare risk it, but it's really very simplet ot make. It turns up in a San Diego cook book, under then name of ';Bonfire Entre.'; It was called that becuase the fried cream was cut in sticklike pieces and stacked up on individual plates like miniature and roofless log cabins. A couple of lumps of sugar, brandy-soaked, went into the center of each pile of ';logs,'; and matches graced the side of each plate.';


---West Coast Cook Book, Helen Evans Brown [Cookbook Collectors Library reprint edition] (p. 66)


[NOTE: Recipe follows this description. It includes Jamaica rum.]


Some Japanese-American restaurants offer a similar dessert...ice cream tempura. Likewise, this is not a traditional Asian meal item. It is the product of saavy restauranteurs adjust menus seeking to meet to American expectations.





The first reference to fried ice cream in The New York Times was an article on food offerings of the resort town of Cape May, New Jersey (';In Cape May, the Summer Stroller May Shop and Snack, Away from Traffic,'; Fred Ferrettis, July 3, 1972 (p. 6)). This article refers specifically to ';French fried ice cream (vanilla, frozen, dipped in batter, rolled in crushed corn flake crumbs, then fried to order.) This article does not connect fried ice cream with Latin American cuisine. A letter to the NYT editor published August 2, 1981 (p. XX24) notes a recipe for this item was published in the Los Angeles Times California Cookbook [1981], and reprints the recipe.

















Recipe





Ingredients


1 qt. vanilla ice cream


1 (16 oz.) loaf King's Hawaiian Sweetbread


1 box cornflakes, crushed


2 eggs, beaten


oil for frying


chocolate sauce or cinnamon sugar, optional











Preparation





Scoop 6 ice cream balls approximately 2'; in diameter, place onto a plate. Set aside in freezer.


Slice six 1/2'; slices of the King's Hawaiian Sweetbread. Trim to 3'; x 7'; strips, crusts removed. Wrap one strip around each ice cream ball; press firmly to seal edges.


Place crushed cornflakes and beaten eggs into two separate shallow dishes. Roll wrapped ice cream balls first into the beaten eggs, then into the cornflakes. Return ice cream balls to freezer until you are ready to fry, for at least 1 hour.


When ready to fry, heat oil to 400 degrees F. One at a time, gently lower the balls into the oil and fry the wrapped ice cream for 15 to 20 seconds, until golden brown. Top with chocolate sauce or cinnamon sugar, if desired and serve immediately.Where did fried ice cream originate from?
Fried ice cream





While recipes for fried, coated dairy products are ancient, food historians tell us the concept of encasing fozen ice cream in a hot edible shell dates back (at least) to the 19th century. Think baked Alaska.





Fried ice cream does not appear in Mexican cookbooks, posssibly meaning it is not a ';traditional'; Mexican recipe. Most likely? It is a contemporary ethnic interpretation of Baked Alaska, a popular upscale hot/cold ice cream dessert developed in the last quarter of the 19th century. This dessert employed meringue as the insulating agent between hot and cold. References to fried ice cream begin to appear in the second half of the 20th century. The insulating agent is (All-American) corn flakes. Perhaps this dish is TexMex?
a 拢1 says it came from scotland.


just like the fried mars bar,haddock,pizza etc.lovely.