One of the nice things about coming home is revisiting old favourites. I know there’s nothing particularly Aussie about fried icecream, you can get it in Chinese and Vietnamese restaurants in suburbs across the Western world (although I’m pretty sure not in China), but it’s something I associate with being a kid.
This was actually a bit of a disappointing example. A great fried icecream should be flash deep fried so the icecream starts to melt inside its batter carapace. Unfortunately, this one was a bit tired and didn’t deliver a melty, crunchy, cold dessert.