mickey and minnie…:-)
Reblog and then click the picture to see what she looks like now
(Source: most-awkward-moments, via ravenein)
Legend by *Kaytara
seng hel syuk ka hamnida…:)
Happy Birthday bren!!!
(Source: livrepoupee, via khayy16)
Two nights ago I tried my first ever deep fried ice cream. Yes, my FIRST EVER deep fried ice cream. They seem to be popular in Asian restaurants, but whenever I go to eat out, I don’t actually order dessert. Anyway, the deep fried ice cream I tried was actually quite nice, so I decided to put my skills and knowledge to the test and try it out myself. Here is my version of a Deep Fried Ice Cream.
There are really only two important things to keep in mind when making deep fried ice cream. One, your ice cream has to be pretty solid and frozen. Two, your oil needs to be really hot, because all you want to do is just brown off the outside crumb. I was tossing up between two methods in making my crumb, either using biscuits or breadcrumbs. I decided on biscuits because I felt biscuits go well with ice cream as they are both sweet.
The end result turned out great. The ice cream wasn’t too frozen when I cooked it, and the biscuit crumb was nice and sweet. I put it back into the freezer though after cooking as when I lifted my ice cream from the oil, I accidentally broke the bottom of the crumb, and some ice cream started to leak out. So be very careful when making it. Breadcrumbs I think will give a much more solid exterior, as some of my biscuits fell off during the frying process.
Deep Fried Ice Cream (adapted from Taste)
- 1 litre vanilla ice cream
- 250g digestive biscuits (I just used plain sweet biscuits)
- 2 eggs
- 1 tbsp milk
- sunflower oil
- toppings of your choice
- Working quickly, scoop ice cream into 6 round balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm.
- Crush a pack of biscuits to fine crumbs and place in a shallow bowl. Again working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour.
- Lightly beat eggs with milk in another bowl. Again working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. Return balls to freezer for another 1 hour.
- Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C. (If you don’t have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) In 2 batches, fry ice cream balls for 10-15 seconds until golden. Remove with a slotted spoon, drain briefly on paper towel, then serve immediately dusted with toppings.