Frozen Crack

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    wookie_xPhyrebladecloudmerchanthoi1maMikki Recent comment authors
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    Kero
    Member

    lol what?

    Mikki
    Member

    Oh god, when you find it tell me where to get some.

    morbo
    Member

    Stop & Shop

    Is this stuff any good though? I’m always afraid to buy it ’cause I don’t think it can really have that fried ice cream taste.

    tiki god
    Admin

    Man I love this shit. It’s everywhere here in Tallahassee, Publix, Winn Dixie, even Wal-mart carries it. Fucking win.

    Just read that ingredient list.

    kidneystone
    Member

    Well, it can’t be that bad for your health, after all, it’s light ice cream…

    SouthernOracle
    Member

    WTF, you people are crazy! No matter how much good shit they put in it, nothing covers up the fact that it’s half air/half skim milk LIGHT fuckin ice cream. It’s like the cliche of getting a supersize meal and a diet coke.

    beep beep
    Member

    I think Super Wal-Mart has it. I know they have EGGNOG ice cream. Kroger’s carries it (although around here the store is called “Dillon’s”).

    Fried ice cream is the best. Too bad no Mexican restaurant in my area serves it well. Rolling around ice cream in corn flakes is NOT fried ice cream!

    Mikki
    Member

    I’m in Connecticut, I can’t get a 24 gas station much less a Wal-Mart Supercenter.

    Phyreblade
    Member

    OK, so is this ice cream really fried? Or frozen? I’m confused…

    hoi1ma
    Member

    i think they cover the ice cream with dough before frying it, at least thats what I saw in a Viet restaurant. The ice cream is still somewhat solid so I guess it was fried in a flash.

    cloudmerchant
    Member

    this MUST be an american thing, right? i mean, who else but americans would want to deep-fry ice cream?

    for shame, americans.

    Phyreblade
    Member

    LOL
    Hey, don’t knock it till you’ve tried it. I’ve never tried it but I’m game. Us ‘mercans do love our decadence… 😀

    wookie_x
    Member

    Fried Ice Cream is a ball of ice cream, placed in a VERY cold freezer (at least -30 degrees F), dipped in a light batter, then dipped quickly into a deep fryer. The batter fries to a flaky crust, the ice cream remains solid. The whole thing is then placed in a dish, sprinkled with cinnamon and sugar, add whipped cream if desired, and serve. This is how it’s been presented at the Mexican restaurants that I’ve been to that have it. It is very similar to Glace au Four. The concept was originally Chinese, and brought to France by… Read more »



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