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Jul 17, 2012 01:45 AM

Deep fried ice cream...FAIL!

Hi...I've made DFIC many, many times before & it has always been a huge success with dinner guests at retro dinner parties. Anyway, tonight I decided to use a premium ice cream instead of the cheap stuff I normally use to make this abomination but for some reason it wouldn't hold it's shape & melted before the cake batter had cooked in the oil...

Anyone know why?????

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  1. because it has more fat and less air, both of which make it a better conductor of heat.

    6 Replies
    1. re: splatgirl

      Well that's disappointing! I'll have to try something in between the two & see if that works! Cheers!

      1. re: splatgirl

        Also, less expensive ice creams have more emulsifiers, preservatives and stabilizers, like guar gum, carageenen, to delay melting.

        1. re: sbp

          Yes--they don't melt into even sort of a liquid, they just kind of slump. creepy.

          I agree with todao's post below--you need to freeze the good stuff harder. Seems like a great excuse to play with liquid nitrogen!

          1. re: splatgirl

            I'm pretty sure I'd need a special licence to obtain liquid nitrogen in any legitimate way!

            1. re: skyebrand

              A few blocks of dry ice in a good quality cooler or styro should be cold enough to deep freeze the ice cream balls. Much easier to work with than liquid nitrogen and usually readily available.

              1. re: Coogles

                I've looked into dry ice previously & it's not available anywhere close to my rural area unfortunately. I think I have this nailed neighbour has a deep freeze so I'm going to use it!

      2. How hard was the ice cream before you deep fried it?

        8 Replies
        1. re: 1POINT21GW

          I made the balls then froze for 48 hours at -4 celsius but I'm not sure how cold the ice cream itself was because my food thermometer is broken :0(

          1. re: skyebrand

            More than likely that's the problem. Your freezer needs to be set at -18 or less degrees C not just for this ice cream, but all the time.

            1. re: 1POINT21GW

              That's upsetting because it is a relatively new freezer & that is as cold as it gets...I think it is still under warranty so I might have to look into that as it has never gotten any colder than that...

              1. re: skyebrand

                Yeah, if your freezer is only getting down to -4 degrees C at its lowest, something has to be done. That's much too high for a freezer to be effective at preserving foods long term.

                1. re: skyebrand

                  Are you sure the temp isn't showing in Farenheit?

                  1. re: sbp

                    There's no way to change the display from anything but what it is already on & I bought it here in Australia so I'm assuming it's C as no one here uses F at all!

                    1. re: skyebrand

                      A refrigerator/freezer thermometer costs about $2.50. You may want to consider getting one and seeing what the temperature truly is. Even if you weren't having this issue, it's a good idea to keep one in your freezer and one in your refrigerator (along with an oven thermometer in the oven).

                      1. re: 1POINT21GW

                        +1. My big freezer always reads 0 on the display, but the aux. thermometer (actually a remote weather station thingie with a display that I can keep in my kitchen) in there tells me it ranges between -10 and ~-3. IME, the display temp shows the temp you have it the fridge/freezer set at, NOT the actual internal temp.

          2. My guess would be that your ice cream (therefore your freezer) isn't cold enough. To make deep fried ice cream using premium ice cream it needs to be frozen to a below zero temperature (or somewhere in that range) and the typical household refrigerator may not get that cold.

            1. I've bought a middle-of-the range ice cream (not ice confection) which is definitely freezing much faster than the premium ice cream. I've got it in balls & even though it's only been in the freezer for 8 hours it's already as hard as the premium was after 48 hours. I'll leave it until this afternoon before I coat it & then give it until Friday night before I deep fry it.

              I'm also wondering if my choice of oil could be changed to suit better quality ice cream. I currently use canola oil in the deed fryer but any other suggestions would be great!

              1 Reply