The Art of Making Fried Milk Sundae: A Step-by-Step Guide
To make this delicious dessert, we start by melting some butter and mixing it with cold milk. The goal is to get the mixture to around 220 degrees Fahrenheit. Once it reaches that temperature, we remove it from the heat and whisk in salt, vanilla, and more butter until everything is fully incorporated. This process is called emulsification, and it's what gives our fried milk sundae its creamy texture. We then strain the mixture through a fine-mesh strainer or chino to remove any lumps and make it smooth.
Next, we check on our milk custard that has been setting for about three hours now. If you lift it up, you'll see that it's no longer jiggly or loose, but rather firm and set like Jell-O. This is a good sign that it's ready to be fried and heated through. In the meantime, we heat up some oil in a pot to around 350 degrees Fahrenheit. We're going to divide our milk custard into small cubes, depending on the desired shape and size of our sundae.
To make the batter for our fried milk sundae, we whisk together all-purpose flour, corn starch, salt, and baking powder. We then add cold water to the mixture and whisk it until everything is fully incorporated and smooth. This batter will be used to coat our ice cream cubes before frying them in hot oil. To get started, we divide our ice cream into small cubes and toss them in a bowl of flour to coat. Then, we dip the floured ice cream cubes into the wet batter, making sure they're fully coated, before finally coating them in a mixture of flour and oil.
We then carefully place the battered ice cream cubes into the hot oil and fry them for a short time until the crust sets. We're not looking for color at this stage, just a crispy exterior that will give our sundae its texture. On the second fry, we focus more on achieving a golden brown color. If the ice cream cubes clump together during frying, don't worry – it's not the end of the world. Once they're cooled, we can pull them apart and enjoy.
While our fried milk sundaes are cooling, we can start working on our toppings. For this recipe, we'll be using toasted peanuts and walnuts, which add a nice crunch and flavor to our sundae. We can also toast our nuts in advance if desired. If you're feeling fancy, you can also toast them fresh before chopping them up. To finish off our sundaes, we'll add some hot fudge, whipped cream, and a cherry on top.
To assemble our fried milk sundaes, we start by scooping our ice cream into bowls. Then, we drizzle hot fudge over the top, followed by some chopped nuts and a dollop of whipped cream. Finally, we finish off our sundae with a maraschino cherry on top. The contrast between hot and cold is probably one of my favorite parts about this dessert – it's like a party in your mouth. With its gooey, malty texture and creamy ice cream, this fried milk sundae is sure to satisfy any sweet tooth.
For the full recipe, click below and follow along with me at Bonnie's.
"WEBVTTKind: captionsLanguage: en-Hey, everyone,my name is Calvin Egg.I'm the chef and ownerof Bonnie's,and today I'm gonna show you howto make a fried milk sundaetopped withOvaltine hot fudge.The first thing we want to dois make our fried milkcustardy pudding situationjust because we want itto have time to set.We want at least three hoursin the fridgeor overnight, ideally.And we're just gonna throw inour whole milk and our sugar.Fried milk is basically justmilk that has been set into,like, a super custardy situationand has been batteredand deep-fried.It's typically served during,like, Cantonese banquetswith -- it's for -- duringa savory dish, savory course.Everyone always wondershow you fry milk,but you're reallyjust setting itinto, like, a pudding that'sa little loose, but not too set.That's why we have to heat it upto exact temperatures,so it's not too thickwhen we fry it.Because, at the end of the day,when you bite into it,you still want itto be oozy and gooeyand just hot and delicious.So while that's heating up,we want to blendour malt powder.And for malt powder,there's two typesof malt powder,so we want to make surewe get the onethat's made for flavoringand not the one for baking.And it basically just haswhey powder and sugar, as well.Our cornstarchand our water.I like to blend it just tomake sure it's super smoothand no lumps, just to make ita much more lusciousand have a better mouthfeelwhen we're eating it.I mean, malt is one ofmy favorite ingredients,because, like, Whoppers are,like, one of my favorite candiesof all time.And even the Ovaltine hot fudgethat we're makingis a malted chocolate drink.So sugar is basicallyall dissolved now.Our malt powder is super smooth.If you crank up the heata little bitand slowly just whisk thatin as well to incorporate it.Remember, this mixturein the blender has cornstarch,so it will start to thicken,which is what we want.So the fried milk that I'm doinghere is differentfrom the one I ate growing upat Chinese banquet dinnersbecause we're adding malt.Like I said before,it was just a milk custardthat was setor they use coconut milk.But the idea is all the same.You can crank up the heata little bit now,but you have to pay attentionto itbecause this will thickenvery quickly.And you basically want to heatthis upto 160 degrees Fahrenheitbecause I found thatthat was the perfect temperatureto allow the pudding to thickenwithout being too thick.So it's super important to makesure that you take that temp.I think about 160 to 170is kind of ideal.So we're good.We cut that now.So it still looks super runny.But once we cool thatand chill it off,it'll set intoa super nice puddingthat we could eventuallycut into cubes and deep fry.Next, we want to pour thatinto a sheet tray.If you have a Silpat, great.If you don't,parchment will also work.But you want to pass thisthrough a fine-mesh straineror a chino is to removeas much lumps as possible.I know we already blended it,but therewill be lumps in this as well.And this will kind of removeas much as possible.So as you can see,it's super smooth.Use this rubber spat tokind of push it all through,but as you can see,it went through pretty well,but we did catcha couple things,so that's whyit's super important.Wiggle it around.Little tappity-tap.Cool.Now you basically just set thisin the fridgeat least three hours,overnight ideally,just so it's much easierto work with.While the milk custardis setting,we're going to makethe Ovaltine hot fudge now.So today, the hot fudgethat I'm makingis a super basic fudge recipe.I basically remove a lot ofthe chocolate quantitiesand substitutethat with Ovaltine powderTurn the heat up,about medium heat.And we're going to add inheavy cream,corn syrup, and water first.Add our light brown sugar.Malt powder and the Ovaltine.So when I was designingthis menu,I knew I wanted to incorporateOvaltine in some way.Ovaltine has just been sucha big part of my childhoodand part of just Chinese andCantonese culture in general.It's not even a Chinese product.Ovaltine was actually bornin Switzerlandand became super popularin Englandand eventually foundits wayto Hong Kongthrough the British.And it's basically justa super tasty,delicious powderedmalted chocolate beverage.While everything in the potis dissolving,you could chop up your chocolateand get that ready.Just shave your chocolate barinto manageable pieces,and you want to crankthis up a little bit.Add in all your chocolate.And whisk until it'sall melted and smooth.This is another stepwhere we have to usea thermometer to temp itbecause it's super importantthat enough waterhas evaporated from the mixtureso that way you'll havethe right consistency.So we want to heat thisto 220 degreesso we're just pastthe boiling point.See, as you see, it's startingto bubble up now,a lot of the water isevaporating,which is exactly what we wantto help it all melt.Cool. So, once it hits 220,we've cut the heat.Move it off the heat.We can add in our butterand allow that to emulsify in.Just constantly whisk it in.Our salt and our vanilla.And this is something,once it's cool,we can store itin the fridge in a containerand kind of just warm it upas needed.It will last at least a week.Once allthe butter is emulsified in,it's good to go.And again,we're going to strain thisthrough a fine-mesh straineror chino is as welljust to removeas many lumps as possible,make this super, super smooth.So next, we're going to checkon our milk custardthat has been settingfor about three hours now.I mean, if you could tell,it's not like jiggly anymoreor super loose.It's super all-set,kind of like Jell-O.After this gets friedand heated through,It's going to be ooey and gooeyjust because there's some starchin this pudding, basically.In the meantime, we could alsoget our oil heating up.You want to get abouttwo quarts going.Just bring it up to 350while you work on the cubesand getting those ready.So you just want todivide these upinto whatever desiredshape, size you want.And I'm just going to gofor about half-inch cubesjust for the sundaeso it heatsthrough a lot quicker.Basically, now we're just goingto makea super light, thin, airy,crispy batter.So first, we're just goingto add in AP flour,corn starch, salt,baking powder.Whisk that up well.Make sure it's all incorporated.Whisk in our cold water.Whisk that up super well.Get rid of all the lumps.Hit it with some oil.Smooth that outa little bit.Battering theseis a little messy,a little annoying, especiallywhen there's that many,but it's all worth it.So after we make our wet batter,all we want to dois get a bowl of flour.So we're basically goingto take the cubes,toss in the dry dredge,which is just straight AP flour,go into the wet, and thengo into the 350 oil.Try to keep one hand dry,one hand wetso you're not formingcrazy clumps on your fingers.So the first fry, we're notreally looking for color.We're just lookingfor the crust to set.And then on the second fry iswhen we're going to focusmore on color.If they all clump up,it's not a big deal.Once they're cooled,we can pull them apart.While those are cooling,you can go kind of workon your toppingsthat you want to use.Today, for your nuts,you can toast them if you like.These already toasted,but I'm definitely gonnachop them up a bitand just do a peanutand walnut comboand just have them all.Ideal ice cream sundae as a kidwould probably bejust straight hot fudge,a basic vanilla ice cream,like the shittier the ice cream,probably the better type thing,and just doused in sprinkles.Like no nuts.I did not fuck with nuts.But these days,I appreciate the little crunchand flavor that it brings.So all your toppings are aside.You could pull your ice creamahead of time, as well,just to make surethat it's like temperedand scoopable and nice.And if you made yourhot fudge way ahead of time,you can just heatthat up easily in the microwave.So once your oil is back upto 350,you can drop the cubes infor the second fry.And then make sure you haveeverything else ready.Just 'cause we're just going tostart assembling right after,and it all come togethervery quickly.And since these are small,I'm not going to leave it intoo longjust because they're definitelyheated through at this point.We can start assembling now.So grabyour ice cream of choice,then we can start building it.These are hot, so you have tomove kind of fast.Otherwise it's allgoing to melt.And then I also like to douse itwith even more malt powderat the end as well.Hit it with some whipped cream.And just get those nuts on therethat we chopped earlier.And finish it offwith a cherry.And we're good to go.Fried milk sundae.-Cute!-Aaah!♪♪I mean, the contrastof hot and coldis probably one of my favorites.Super gooey, super malty.The Ovaltinereally comes through as well.Delicious.For the recipe, click belowand hit me up at Bonnie's.♪♪♪♪\n"
