Poutine, Burgers, Fries, and Fried Ice Cream for Two or Four at Fryday Poutine (42% Off)

Price: $7.00 Value: $12.00 Discount: 42% Deal went live : Dec 31 1969 Check this Deal Now

Choose Between Two Options $7 for $12 worth of poutine, burgers, fries, and ice cream for two $14 for $24 worth of poutine, burgers, fries, and ice cream for four Click here to see the menu. Hours are MondaySaturday from 12 p.m.8 p.m. and closed on Sunday. Fried Ice Cream: Hot, Cold, and Creamy A seemingly counterintuitive specialty on the dessert menu is fried ice cream. Learn how its made with Groupons investigation. It sounds like an oxymoron in a bowl, but fried ice cream is no highconcept whim of molecular gastronomy. Any chef can master the dessert with a freezer, a deep fryer, and careful attention to timing and temperature. The first step is to chill a ball of ice cream significantly lower than standard serving temperature, leaving it some wiggle room to heat up before beginning to soften. The size of the scoop is important, too: the larger the ball, the colder the core will remain, insulated by the outer layers around it. Further insulation comes from a thin layer of breadingegg or tempura batter, crushed cornflakes, or even crumbs made from tortillas torn into bits to destroy the sensitive information printed on them. Then comes the frying. Oil is an excellent conductor of heatbetter than water and, crucially, better than ice cream itselfbut it still needs to be extremely hot to do its job quickly enough, about 400 degrees Fahrenheit. As it basks in the oil for 3060 seconds, the breading turns golden while tiny air pockets inside it expand in the heat, creating yet another source of insulation between the oil and the frozen scoop. If all has gone as planned, by the time it reaches the table the sweetandsavory sphere will be sizzling on the outside and cold and creamy within.