Hot & Cold Equinoxes

This Sunday is the Spring or Vernal Equinox in Melbourne. It is the midpoint between Imbolc and Beltane. After the Spring Equinox there is a shift in power between day and night. The short days and long nights will slowly be overtaken by longer days and shorter nights. On the other side of the world the opposite is happening. The Autumnal or Fall Equinox is the midpoint between Lammas and Halloween. Following the Autumn Equinox, the long days and short nights will slowly be overtaken by shorter days and longer nights.

The Equinoxes offer us a moment of balance, when day and night are relatively equal. At the end of the Equinox, one part of the world will fall into spring and the other into autumn. In six months time we will meet again for a moment of balance before continuing in our oppositional seasonal dance.

A perfect blend between hot and cold, fried ice cream is a delicious symbol of the Equinoxes. One part frozen and icy, the other piping hot. Drizzled with syrup these golden orbs are a perfect treat for spring or autumn.

Fried Ice Cream

IMG_5273a

Ingredients
6 scoops – approximately 500ml, best quality vanilla ice cream
2 eggs
1/2 cup plain flour, sifted
1/3 cup milk
1 tablespoon sugar
150g shortbread biscuits, finely crushed
2/3 cup rice crumbs
vegetable oil for deep frying (I use peanut oil)
golden or maple syrup for drizzling

Instructions
Line a baking tray with baking paper.
Use a large ice-cream scoop to form 6, round scoops of ice cream.
Place on baking tray and freeze for 30 minutes or until firm.
Whisk together the eggs, flour, milk and sugar until smooth in a bowl.
In a separate bowl, combine biscuits and breadcrumbs.
Working quickly, dip ice-cream balls in batter then roll in crumb mix.
Return to tray and freeze for at least 30 minutes.
Dip the balls in a second layer of batter and roll again in the crumb mix, making sure the balls are completely coated in crumbs.
Return to tray and freeze for at least 1 hour or overnight.
When ready to cook, heat oil in a medium sized pan to 185C / 365F.
Fry 1 – 2 balls at a time for 2 – 3 minutes or until golden brown and crisp.
Remove with a slotted spoon and drain on paper towel.
Serve immediately with a good drizzle of syrup.

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7 comments

  1. I love fried ice cream! What a perfect idea for the Equinox. I used to work in a Mexican restaurant and these were one of the specialties. They were delicious! I never attempted to make them at home though. Perhaps I will try your recipe 🙂 Have a great Equinox!

    Liked by 1 person

    1. The Mexican ones are rolled in crushed cornflakes and cinnamon! I haven’t tried them but they are on my list to make. Aussie Mexican restaurants don’t usually do fried ice cream but our Chinese restaurants do. Instead, our Mexican restaurants do ice cream nachos which are deep fried cinnamon crisps topped with ice cream, cinnamon sugar, honey and coffee liqueur! I’ve eaten a lot of those 🙂

      Liked by 1 person

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