Deep frying an ice cream treat is no easy proposition. You want it to sit in the fryer long enough that the outer shell cooks, but not so long that the inner ice cream melts. To accomplish this, you either need the fryer to be incredibly hot, or the ice cream to be incredibly cold. I decided to go the route of incredibly cold.
The trick to making this delicacy is liquid nitrogen. This gets it cold enough that you can then batter, and fry it without worrying about it melting. For added flair, I decided to coat the cake batter with a generous coating of Oreo crumbs. This was definately a nice added touch.
This is perhaps one of the most delicious things that I have ever eaten.
It truly is it.
Step 1: Go Get Stuff
For the Cryofrying:
(x1) It's It
(x1) Gallon of peanut oil
(x1) A quart of liquid nitrogen
For the Cake Batter:
(x1) 2 cups Flour
(x1) 1 tsp Baking Powder
(x1) 1 cup Milk
(x1) 2 eggs
(x1) 1/4 cup sugar
For the outer shell:
(x1) Package of Oreos
(x1) Large dewer (for liquid nitrogen containment)
(x1) Small dewar (for easy handling)
(x1) Large metal bowl
(x1) Deep frier (for frying)
(x1) Leather work gloves (for safety)
(x1) Face Shield (also for safety)
(x1) Metal tongs
(x1) Candy thermometer
(x2) Ziplock bags
Step 2: Start the Fryer
Get the temperature in the fryer up to a balmy 375 degrees fahrenheit.
Step 3: Make the Batter
Step 4: Crush the Oreos
Bang the heck out of them on a hard surface until you have a bag full of Oreo crumbs.
Step 5: Cryofreeze
Pour in liquid nitrogen.
Use the metal tongs to flip over the It's It a time or two to ensure a nice even freeze.
Step 6: Batter and Crumbs
Next, cover the It's It in a generous coating of Oreo crumbs.
Step 7: Fry
It should float.
Let it fry for about 20-30 seconds, and then flip it and let it fry on the opposite side for about the same.
Quickly remove it from the oil.