We are making Ice Cream Tempura. We will make sure not to break the deep-fried batter! The castella sponge cake works as a heat insulator. The deep-fried batter is piping hot but the ice cream hasn’t melted. This is impressive! Delicious!
First, dampen an ice cream scoop and make the vanilla ice cream into a ball.
Then, place it onto a chilled tray.
Make the chocolate and matcha ice cream balls as well and store them in the freezer to harden.
Next, slice castella sponge cake into 5mm (0.2") slices and wrap each ice cream with them as shown.
You can also use regular sponge cake instead of the castella. The food preparation gloves will help avoid melting the ice cream.
Make sure to tightly close the gaps otherwise the ice cream will melt and leak when deep-fried.
Wrap the ball with plastic wrap.
Then, let the ice cream sit in the freezer for at least 2 to 3 hours to thoroughly firm up.
And now, let’s make the tempura batter. Combine the cold water and cake flour in a bowl. Mix with a balloon whisk.
Heat the frying oil to about 190 °C (374 °F), which is a relatively high temperature for deep-frying.
Now, remove one piece of the ice cream ball from the freezer and coat it with the batter.
Then, gently place it into the oil.
Ladle the hot oil over the ball. Make sure not to touch the ice cream until the outside batter firms up.
Deep-fry it for about a total of 30 seconds until the surface turns lightly colored.
Remove and place it onto a plate.
Finally, drizzle on the raspberry sauce.
Enjoy the fresh ice cream tempura before the inside begins to melt.
You can store lots of ice cream tempura in the freezer and impress your friends at a party.
The first thing to remember when trying this recipe is tightly wrap the ice cream without any gaps. The second thing is to harden the castella-wrapped ice cream in the freezer.
If the sound of splashing oil begins to get much louder, remove the ice cream immediately. This indicates the melting ice cream is leaking.
You should also try our Green Tea Ice Cream recipe.