Receta Guest Post: Fried Green Tea Ice Cream
Guest Post: Fried Green Tea Ice Cream
Posted on April 28, 2015. Filed under: Desserts, Ice Creams & Frozen Treats | Tags: dessert, guest post, ice cream |
A while ago Vicky from Tasteaholics was approaching me with some ideas for a guest post. I was naturally very thrilled, after exploring their various recipes in Vicky’s and Rami’s lovely blog I noticed that they seem to share pretty much same ideas about tasty and healthy low-carb food with me.
Now, in this guest post, Vicky & Rami have created something really special and really delicious for you!
We love a challenge! When we realized how many carbs were in your average fried ice cream (factor in the sugar and flour coating, and you’re close to 50g of carbs!) we were upset, to say the least. It was one of our favorite desserts to order at Japanese restaurants before we started our low carb lifestyle. And while we enjoy all the amazing foods we currently eat, we definitely miss fried ice cream.
Then we discovered the joys of deep frying with almond flour! We’ve deep fried chicken wings, avocado to make avocado fries and more with great success. We also started exploring homemade ice cream and the variety of flavors we could enjoy. Putting two and two together, we decided to take a stab at fried ice cream! To take it a step further, we agreed making green tea ice cream would remind us most of our beloved Japanese dessert.
This recipe for fried ice cream can make a great fat bomb — 83% of its calories come from fat! However, because of the time it takes to make this impressive dessert, you might want to save it to treat friends and family! They store well in the freezer, but the outside will become hard and cold as well. Traditionally, it should be served right away to get that warm and cold mix we love to eat.
Before deep frying anything, we recommend reading up on deep frying safety. You definitely don’t want an oil fire in your home, as water and some fire extinguishers could make it worse! Safety first!
Let’s make some green tea fried ice cream, low carb style! This recipe only uses 5 ingredients, but takes a bit of time to make. For best results, freeze the ice cream scoops overnight to ensure they don’t melt in the oil. Be patient, it’ll be worth it in the end!
Tips for making the Fried Green Tea Ice Cream
Place the heavy cream in a pan or pot on a low flame to begin heating. Don’t let the cream come to boil, we’re heating it to dissolve our erythritol and matcha.
Add half a cup of erythritol and stir until dissolved.
Add matcha powder and try to sift it through. The mixture will get clumpy (one of the unfortunate properties of matcha) but we’ll be beating the mixture later so any clumps that form will disappear!
Let the cream now cook a little on the lowest flame, about 10 minutes. We’re steeping it like tea to bring out the delicious and delicate matcha flavor. Don’t let the mixture boil!
Transfer the mixture into a bowl and beat with an electric hand mixer until it’s creamier and no clumps remain.
Add in 1 egg yolk at a time and beat until combined. The egg yolks will help the ice cream stay creamy in the freezer and soft when scooped. We find this is the simplest way to make scoopable ice cream. You can of course omit the egg yolks, but the ice cream will be slightly more icy than creamy. The heavy cream will ensure it’ll be delicious though!
Place the bowl in the freezer in 30 minutes intervals. Use the electric hand mixer between freezing to help whip the mixture some more. Do this about 3 times, then let freeze completely.
Use an ice cream scooper to scoop round ice cream balls onto a baking sheet lined with parchment paper. Place in the freezer while coating 1 at a time with almond flour.
Coat each side of the scoops with almond flour, pressing it lightly to stick on. Freeze overnight.
When they have completely hardened, dip each scoop into egg to completely coat, and then back into almond flour again. This will ensure none of the ice cream will be touching the hot oil. Freeze until firm.
Place a pot of oil to heat up to about 375°F (190°C). You could have about 1.5” (3.8 cm) on oil in the pan and be okay frying as long as you roll the scoops around a bit to fry each side.
When the oil is hot enough, use a pair of tongs to slowly lower 1 scoop at a time into the oil. Roll it around to fry each side. The total frying time for each scoop should only be a few seconds! Make sure it’s golden on every side and then take it out!
Serve immediately so that the coating is warm while the inside is nice and frozen. Some whipped cream and sugar-free chocolate syrup goes excellent with fried ice cream! Enjoy!
Guest Post: Fried Green Tea Ice Cream
Ingredients
- Ice Cream:
- 1 1/2 cups = 360 ml heavy whipping cream
- 1/2 cup = 120 ml erythritol
- 2 teaspoons matcha powder
- 3 egg yolks
- Coating:
- 1 egg, beaten
- 1 cup = 240 ml almond flour
Directions
Place the heavy cream in a pan or pot on a low flame to begin heating. Don’t let the cream come to boil, we’re heating it to dissolve our erythritol and matcha.
Add half a cup of erythritol and stir until dissolved.
Add matcha powder and try to sift it through. The mixture will get clumpy (one of the unfortunate properties of matcha) but we’ll be beating the mixture later so any clumps that form will disappear!
Let the cream now cook a little on the lowest flame, about 10 minutes. We’re steeping it like tea to bring out the delicious and delicate matcha flavor. Don’t let the mixture boil!
Transfer the mixture into a bowl and beat with an electric hand mixer until it’s creamier and no clumps remain.
Add in 1 egg yolk at a time and beat until combined. The egg yolks will help the ice cream stay creamy in the freezer and soft when scooped. We find this is the simplest way to make scoopable ice cream. You can of course omit the egg yolks, but the ice cream will be slightly more icy than creamy. The heavy cream will ensure it’ll be delicious though!
Place the bowl in the freezer in 30 minutes intervals. Use the electric hand mixer between freezing to help whip the mixture some more. Do this about 3 times, then let freeze completely.
Use an ice cream scooper to scoop round ice cream balls onto a baking sheet lined with parchment paper. Place in the freezer while coating 1 at a time with almond flour.
Coat each side of the scoops with almond flour, pressing it lightly to stick on. Freeze overnight.
When they have completely hardened, dip each scoop into egg to completely coat, and then back into almond flour again. This will ensure none of the ice cream will be touching the hot oil. Freeze until firm.
Place a pot of oil to heat up to about 375°F (190°C). You could have about 1.5” on oil in the pan and be okay frying as long as you roll the scoops around a bit to fry each side.
When the oil is hot enough, use a pair of tongs to slowly lower 1 scoop at a time into the oil. Roll it around to fry each side. The total frying time for each scoop should only be a few seconds! Make sure it’s golden on every side and then take it out!
Serve immediately so that the coating is warm while the inside is nice and frozen. Some whipped cream and sugar-free chocolate syrup goes excellent with fried ice cream! Enjoy!
4.2.0.19
http://www.lowcarbsosimple.com/guest-post-fried-green-tea-ice-cream/
Images, text and recipe fully copyrighted by Low-Carb, So Simple
Nutritional Information per scoop (ice cream + coating):
370 kcal
34 g fat
7.6 g protein
4 g net carbs
About the Authors, Vicky & Rami
Vicky & Rami created tasteaholics.com, a keto, paleo/primal and gluten-free blog and are dedicated to teaching people how to cook easy and nutritious meals at home. Their quick-bites section features recipes that take less than 30 minutes to make and each recipe is complete with macronutrient information! Firm believers of the ketogenic diet, they provide readers with low-carb recipes (desserts too!) that never skimp on flavor. When they’re not making a mess in their kitchen, they can be found working out, learning Italian, discovering the next big restaurant or looking for more exciting things to do in NYC.
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