Ice Cream Tempura. Master Sushi Chef Hiro Terada shows how he makes our Tempura Ice Cream. Something you see at most Japanese restaurants, he makes it a little different by. Tempura ice cream can be served plain or with toppings.

This ice cream recipe isn't too difficult to make, the tricky part is to have the oil hot enough to cook and crisp up the tempura batter before the ice cream melts. More unusual ingredients may include nori slices, dry fruit such as banana, and ice cream (tempura-based fried ice cream). Tempura is a method of deep-frying that provides a delicious coating for all kinds of foods. You can have Ice Cream Tempura using 4 ingredients and 11 steps. Here is how you cook it.

Ingredients of Ice Cream Tempura

It's 1 of Castella cake.
It's 200 ml of Ice cream.
Prepare 1 of Tempura flour.
Prepare 1 of Frying oil.

You can make all kinds of tempura, from protein to vegetables and even ice cream! Deep Fried Ice Cream Ball Tempura Dessert Close-up. Weathered vanilla ice cream on a wooden table. Easy Tempura Recipe with Tempura Flour.

Ice Cream Tempura instructions

Cut off the crusts of the castella cake. The edges are not used, so eat them as snacks!.
Slice the castella cake with the crust removed into 5mm thick slices..
Make about ping-pong ball sized balls of ice cream using a tablespoon or measuring spoon..
Place the ice cream balls on top of the castella cake slices..
Cover the tops and sides with castella cake slices too..
Form the castella cake into a round ball over the ice cream while cutting off the excess pieces..
Fill up any gaps with the cut off bits of cake, and form into round neat balls. Press well to completely cover the ice cream..
When all the gaps are filled up, press the balls firmly with your hands. Wrap the ball in aluminium foil..
Freeze the foil-wrapped balls for at least 2 to 3 hours. If you don't freeze them, the ice cream will melt and come running out when you fry them!.
Take the ice cream balls out of the freezer, and press between your hands again. Coat thickly in the batter..
Deep fry in preheated 200°C oil for about 10 seconds while rolling each ball quickly to crisp up the batter. When the batter has become firm and lightly browned, it's done!.

Warning: We know you are tempted, but do not attempt to make ice cream tempura. After sharing my Shrimp Tempura recipe, I am excited to share today's recipe on Vegetable Tempura (野菜の天ぷら) since many of you have requested for it. I've had ice cream tempura in a few local restaurants. Don't think I have the skills or inclination to duplicate that. Scoop your ice cream into balls and freeze until hard.