Answers:
Fried ice cream
While recipe for fried, coated dairy products are ancient, food historians tell us the concept of encase fozen ice cream contained by a hot edible shell date back (at least) to the 19th century. Think baked Alaska.
Fried rime cream does not appear in Mexican cookbooks, posssibly worth it is not a "traditional" Mexican recipe. Most likely? It is a contemporary ethnic interpretation of Baked Alaska, a popular upscale hot/cold rime cream dessert developed in the later quarter of the 19th century. This dessert employed meringue as the insulating agent between hot and cold. References to fried ice cream start off to appear in the second partly 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 pop in 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 especially simplet ot make. It turns up within a San Diego cook book, under after name of "Bonfire Entre." It be called that becuase the fried cream be cut in sticklike pieces and stacked up on individual plates approaching miniature and roofless log cabins. A couple of lumps of sugar, brandy-soaked, go into the center of each pile of "logs," and match graced the side of respectively 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...rime cream tempura. Likewise, this is not a traditional Asian meal item. It is the product of saavy restauranteurs adjust menus seeking to join to American expectations.
The first reference to fried rime cream in The New York Times be 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 surrounded by batter, rolled in crushed corn flake crumbs, later fried to order.) This article does not connect fried rime cream with Latin American cuisine. A communication to the NYT editor published August 2, 1981 (p. XX24) notes a recipe for this item be published in the Los Angeles Times California Cookbook [1981], and reprints the recipe.
Fried Ice Cream
Ingredients
1 quart vanilla rime cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying
Directions
1 Scoop rime cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, almost 1 hour.
2 In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll rime cream balls surrounded by egg whites, then contained by cornflakes, covering ice cream completely. Repeat if compulsory. Freeze again until firm, 3 hours.
3 In deep fryer or significant, heavy saucepan, grill oil to 375 degree F (190 degrees C).
4 Using a picnic basket or slotted spoon, fry ice cream ball 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain briskly on paper towels and serve directly.
Other Answers:
naah, its martian i guess
its a Mexican thing
I hold seen it on the menu at some Mexican restuarants, so I would utter yes.
I've only see it at Spanish restaurants. What ever that is worth.
NO
It shouldn't even be a food
No it's not.
It's an Americanized Mexican dessert.
It is a Mexican-American cultural phenomenon - and the word is "hispanic". Spanish culture are from Europe.
its Mexican
no, new age food
no, but i've have it in asia (malaysia)
Nope, it's a dessert food. I own it on my menu... and I do Japanese/ pacific fusion. e-mail me for a recipe.
Source(s):
shanikored01. sushi chef.