Science is cool and so is ice cream, so what better way to learn about it than to use ice cream. Michael Brenner, Pia Sörenson, and David Weitz’s Science and Cooking: Physics Meets Food From Homemade to Haute Cuisine (Amazon affiliate link) does just that with a lesson on diffusion and how to calculate the time heat will diffuse into a ball of ice cream. So stinkin’ cool.
Fried Ice Cream
- deep heavy-bottomed sauce pan or deep fryer
- 3 C. vanilla ice cream
- 2 egg whites
- 3 C. corn flakes
- 3/4 tsp. ground cinnamon
- peanut oil for deep frying
- Using a round ice cream scooper, scoop 6, 1/2 C. portions. Place the ice cream balls on a tray and into the freezer for at least 1 hour.
- Place the corn flakes in a plastic zippered bag with the cinnamon.
- Use a rolling pin to crush the corn flakes into crumbs, pour them into a shallow dish.
- Place the egg whites into a shallow dish. Use a whisk to beat them until they're foamy.
- Roll the chilled ice cream balls into the egg whites, then into the crumbs.
- Return the crumb-coated ice cream to the freezer and freeze for at least 3 hours.
- In a deep medium-sized sauce pan, heat the peanut oil to 375°F/ 190°C.
- Fry the ice cream balls for 10-15 seconds and golden brown. Serve immediately.