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?