Sawaddee Ka! welcome to Hot Thai Kitchen today I'm
gonna show you how to make deep-fried ice cream and no it is not a pregnancy
craving although I think if you have kids they are going to love it so I'm
going to show you how to do deep fried ice cream thai-style and I say that
because we do we do it slightly differently from other recipes that I've
seen from other countries and it is the easiest way ever it is not something
that's super easy to find in Thailand but it does exist but the first time
I've ever seen it was actually when I worked as a server in a Thai restaurant
in the States and they had this on the menu and then I saw how they made it in
the kitchen I was like, really? that's it? that is so easy so I want to share this
with you so it's something you can keep in your freezer and pull it out whenever
you have a craving for some deep-fried ice cream let's get started! So I'm gonna
start with our crust which is made from white sandwich bread that's it, that's
all you need for each scoop of ice cream you're gonna need two pieces of white
sandwich bread the thickness not too thick okay don't go with artisanal
sturdy one you want something soft and quite thin, this is good. You can do whole
wheat bread but for God's sake we're making the fried ice cream so you know
just sayin! so you want to remove the crust but one thing I'll point out to
you is if you notice don't go very very thin there's always a bit of a sort of a
denser part of the bread next to the crust I want to make sure I trim that
off as well okay so don't just trim off the brown bit and you may have to play
around with like different brands at work better than others you know I find
that the Asian ones always work out a little bit better also because they tend
to be more squared, don't get ones with like the mushroom top shape because
that'll make wrapping really difficult. And the crust, croutons whatever like
don't waste that so many things you can do with it okay and then I'm going to
roll these out just ever so slightly so look for the part that is shorter and
we're gonna roll that out not too flat don't get it completely completely flat
just so that it's a little bit bigger and I also find that if I don't roll it
out it's the crust is a little too thick a little too doughy this makes a thinner
nicer crust that's it just about that is good so let's talk ice cream so I've
just got a scoop of ice cream any flavor will work for this obviously
and you want to scoop it put it on a plate or tray and then freeze it for I
don't know 30 minutes to an hour just to so it's not so soft so it's easier for
you to wrap so what I've done here is I just took vanilla ice cream and I added
some chopped chocolate just to jazz it up a little bit you don't have to but
you know you can add in some I don't know red bean paste if you want to do
like a much and red bean style so you can really play around with the ice
cream mix-ins if you want I'm just gonna take a bread and if you can make the
scoop around er than what I have done just trying to like mush it into more of
a presentable Bowl that would be better but you know what who cares it's not
it's not gourmet food so you put that down there and hopefully that's not too
big bring all the corners up and then you take the other piece and then you
line it up so that the corners line up with the valleys in the bottom piece of
the bread and it's not gonna look like you're just gonna want to stay that's
okay that's what the saran wrap is therefore you bring all the corners of
the saran wrap and then this is the most difficult part of it all there you go
squeeze it tight twist twist twist and that's basically it
now if you're doing multiple flavors label what the ice cream inside is so
you know what it is and then you let this sit in the freezer until it is
rock-solid frozen I'm gonna say at least six hours to be honest I always do this
the day before and I've never tested like the minimum amount of time that you
need but obviously you need the ice cream to be as cold as possible so that
when you deep-fry it you don't melt the ice cream in the
process so I would suggest doing it the day before but 6 hours should definitely
do it and because this recipe is so short and
simple I felt guilty just leaving you at that so I feel like I need to give you
something else I'm gonna show you a really nice pineapple coconut caramel
sauce recipe that would go great with this or with just regular ice cream it's
so good or french toast like it's such a great sauce but I also want to mention
that if you don't want to make a sauce you can simply do the following Nutella
with bananas what I do with Nutella is ice in it out with some hot water just
to loosen it up into a sauce consistency you can just do a chocolate sauce you
can saute the bananas or leave them fresh or if you want to do Thai style
you can do this epic combo of condensed milk sweetened condensed milk and
Ovaltine or Milo powder which is like a chocolate malt drink mixed powder it
goes really really well together I would say that you really do need sauce for
this because I don't know just the deep fried ice cream itself it's good but
with sauce it's a lot better so even if it's just like a strawberry sauce or
something a fruit compote that's really simple would work as well okay let me
show you my pineapple coconut caramel sauce
alright this sauce is so good and so easy so I've just got a pot here and
I've got some palm sugar which I have chopped and we'll let that melt and
caramelize you know it's gonna be good already that's all you need to see
alright so once it's starting to melt just I just like to give it a stir to
evenly distribute the melting sometimes the edges like to Brown faster okay so
you want this to darken a little bit you want to develop that deep caramel flavor
I don't want to make it too dark I'm gonna go in with my coconut milk and
it's going to do that don't worry it's normal and the sugar is going to seize
up and solidify do not worry it will release as it gets heated so the
inspiration of this dish actually comes from a Thai street snack of grilled
bananas which you can find on the street anywhere grilled bananas and grilled
cassava root and then they make this palm sugar coconut sauce to go over it
so that's what of the idea and I love that sauce so much one
more liquid I'm gonna add is pineapple juice so this is pineapple juice that
comes from the can so can pineapple or you can use pineapple juice from from
wherever you get pineapple juice from but since we're doing canned pineapple
already which we're gonna add a little bit later just take the juice from the
can and that juice Oh I mean pineapple and coconut right that's a match made in
heaven so now I'm gonna let this reduce until
it's a thick sauce consistency I'm gonna turn it off and let the bubbles settle a
little bit and this will obviously cool as it thickens no it will thicken as it
cool is what I meant to say but what you're going for consistency wise sort
of like a thin caramel sauce like that okay it's got some viscosity to it so
now I'm gonna add pineapple pieces so this is just pineapple pieces from the
can and I'm gonna let that cook in the caramel sauce to sort of meld the
flavors together so it's had a few minutes it's thickened up again because
the pineapple will introduce some extra liquid so I wanted to cook that down
until I've got that nice sauce consistency again I'm gonna turn this
off now and to finish it off I'm gonna stir in some butter yes and you want to
stir in the butter once the sauce is off heat because otherwise the butter fat
will separate and then it won't be as nice and you thought it wasn't gonna get
any better and then I added butter and you're like yep we're good beautiful and
there you go ladies and gentlemen pineapple coconut caramel sauce for your
deep fried ice cream or not deep fried ice cream so you want a pot of oil with
enough depth to obviously cover the whole ice cream so you will need quite a
bit of oil for this I have a deep-fried thermometer here some comes in so handy
you set the temperature and when it when it's hot enough it'll beep and tell me
hey it's time to fry and I always said it like five degrees before like I
needed at sub 375 I'll set it at 370 so I have time once the alarm goes off to
get my stuff together Oh
there goes my temperature I'm just gonna remove that now so you don't want to
pull the ice cream out until it is super uber last minute obviously this is what
I made yesterday and I label it s because it is a strawberry ice cream
inside and this will take twenty to thirty seconds that's it any more than
that and the ice cream will melt obviously so that's why you want high
heat that's why it's important that you know your oil is in fact hot this is not
the time when you're gonna be guessing temperature right okay whoa look at that
look how fast that Browns so I'm just gonna keep it there for a little bit
longer obviously leave enough room in the pot so that when your oil fills up
it doesn't feel over whoa that's it how easy is that
okay now I'm coming to this paper towel just to dab any extra oil from the
bottom and then straight onto the plate woohoo and just listen to this that is
how crispy that is my dad's so exciting obviously you want to serve this sooner
rather than later for obvious reasons so let me get my sauce look at that sauce
now it's cooled a little bit and it's just the perfect consistency some
pineapple all around the side I like a lot of pineapple and take some of that
caramel sauce and do a drizzle on top and then I like to finish this off this
particular sauce goes really well with cinnamon so a little bit of a cinnamon
shower on top is really nice and that is it look how good and easy that is now
let me cut open oh yes beautiful and by the way not sponsored but I like to use
a haagen-dazs ice cream because hikind oz doesn't have any stabilizers and any
chemicals or ice cream is very the ingredients are very clean and so it's a
much better quality as far as like you know commercially available brands go
get some pineapple there's some sauce on there so good
unbelievably delicious for something so simple so quick and easy you've got a
stash of this in the fridge like 20 seconds in the oil and you're done right
so good that bread is a little bit crispy on the outside go solo with the
ice cream and that sauce it's a little tart which helps balance out the whole
thing and like when you're eating it it doesn't feel like you're eating sandwich
breath to be honest with you like you if you didn't know you probably don't know
that this is just sandwich bread but it's so easy although in Thailand we
love putting ice cream in bread so this is this is not unexpected to see us
doing this and by the way for our patreon members with access to the show
after the show today I'm gonna share with you another quick little snack that
you can make using just regular white sandwich bread is something that my mom
used to make in case you have some bread leftover from this and if you want to
know more about becoming a patreon member I'll put the link in the
description below and that is it the recipe as always will be on HotThaiKitchen.com
when you make it send me a photo I would love to see what kind of
ice cream what kind of sauce you put on it you can send it to me on Facebook
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watching and I will see you next time for your next delicious Thai meal