If you have ever cooked fried ice cream, you know that the control of heat trans

Question

If you have ever cooked fried ice cream, you know that the control of heat transfer into the dish is especially important. If too much heat is applied, the ice cream will melt. If too little heat is applied, the exterior will become soggy and unappetizing, not at all the crispy brown exterior we are trying to achieve. The recipe below is a suggestion by a student and has been adapted for our purposes from allrecipes.com. 1 quart vanilla ice cream 3 cups crushed cornflakes 1 teaspoon ground cinnamon 3 egg whites 2 quarts oil for frying Scoop ice cream into 8- 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour. In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours In deep fryer or large, heavy saucepan, heat oil to 375 F(190 C) Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 8- 10 seconds, until golden. Drain quickly on paper towels and serve immediately. Calculating ice cream dimensions SPU27.1s..dc70di5518/2c75127a8b384e

Explanation / Answer

3 egg whites were used to cover 8 ice cream balls, that is, we can divide the volume of the 3 egg whites between the 8 covered ice cream balls, and this would give us the volume of egg white for each ice cream ball : V = 63 cm3 / 8 balls = 7.9 cm3 / ball

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