Frozen Crack

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    13 Responses to Frozen Crack

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

      Reply

    2. 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.

      Reply

    3. 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.

      Reply

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

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    5. 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.

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    6. 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!

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

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

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    9. 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.

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

      for shame, americans.

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    11. 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… 😀

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    12. 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 a visiting Chinese delegation in the mid nineteenth century. Now who says ya can’t learn anything on MCS?

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