Perfect Tempura Ice Cream Recipes

Steps:

• Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
• Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
• Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
• Wrap frozen ice cream ball in pound cake so it's fully enclosed. Freeze for at least an hour, or until firm.
• Make tempura batter by mixing flour, egg, and water a little at a time.
• Heat oil to 400˚F (200˚C).
• Coat the wrapped ice cream in tempura batter.
• Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don't cook for too long or else the ice cream will melt.
• Remove excess oil by patting with a paper towel.
• Serve immediately with your toppings of choice.
• Nutrition Calories: 1322 Fat: 101 grams Carbs: 95 grams Fiber: 3 grams Sugars: 52 grams Protein: 10 grams
• Enjoy!

Steps:

• Place each scoop of ice cream between two pieces of pound cake like a sandwich. Wrap each tightly in plastic wrap, pressing on the sandwich to squeeze the corners around the ice cream. Place into the freezer, and freeze until solid, 1 to 2 hours.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Whisk together the egg and water, then whisk in the flour until no lumps remain. Unwrap the frozen sandwiches, and dip into the tempura batter. Allow the excess batter to drip off, then place the sandwiches into the hot oil. Fry 20 to 30 seconds until golden brown. Drain briefly on a paper towel-lined plate before cutting in half to serve.

Steps:

• Make the tempura batter: Sift the flour into a large bowl. Set aside.
• In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
• Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
• Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
• Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
• Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
• Fry the eggplant: Increase the oil temperature to 340°F (170°C).
• Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
• Fry the shrimp: Increase the oil temperature to 350°F (180°C).
• Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
• Serve the tempura immediately with dipping sauce or seasoned salt alongside.
• Enjoy!

Steps:

• Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.