Thank you for the invitation, I will be happy to answer your questions. Fired Ice Cream originates from New Orleans, Louisiana, and is loved by food lovers for its unique and innovative way. The method is also relatively innovative. The method is to fry bananas in liqueur mixed with butter, brown sugar, bay and other liqueurs, then light rum on the surface of the bananas, and then put it on top of vanilla ice cream. The origin of this cuisine was created in 1951 by Paul Blange, the chef of the White Nunn Restaurant, and named after the restaurant's founder Irving Foster.

Fire ice cream is especially popular in summer. If you eat at night, bring a pot of blazing fire. In the dim light, it will look like a snow mountain burning in the morning, which has a unique flavor. The collision of ice and fire gives people a strong sense of impact both visually and on the taste buds.

Of course, the preparation of this kind of delicacy is not complicated. You can try it at home.

Homemade Fried Ice Cream

For the sake of safety, the family version can consider this fried ice cream. Prepare sliced ??bread, which can be slightly thicker. Cut a slit in the middle of the bread. In order to make the ice cream more sticky, you can put some batter water on the two slices of slit bread (white flour, water and batter will suffice), or Spread some homemade yogurt on it too. Finally, place the ice cream ball between the two slices of bread. The wrapped buns sandwiched with ice cream can be made into various shapes using molds, and then fried in oil until golden brown. After frying, it is crispy on the outside and cool on the inside, giving you a different feeling.

If burning ice cream is a metaphor for one thing, it is more like a boyfriend and girlfriend in love. One moment it's as hot as fire, and the next moment it's as cold as ice. The blending of fire and ice is more like the taste of life, and the real contrast is unique. Warm reminder: This kind of food is generally high in calories and should not be eaten in large quantities.

Editor: Li Guiping