Then you use the knives – they look like paint scrapers – to scrape the ice cream off. Once it's solidified as ice cream, you flatten it onto the pan. And then you're basically stir-frying the ice cream by churning it with your hands using metal knives. PV: The nickname for Thai rolled ice cream is actually “stir-fried ice cream.” It’s exactly the same as a stir-fry, but instead of using a very hot surface like a wok, you're using a very cold surface. How do you get it off? Tell us the process. MC: You take the ice cream base and pour it on this freezing cold steel plate. It's the freshest form of ice cream that you can get right now, because everything is made right in front of you and everything is made to order. And then what we do is we pour that ice cream mix over a freezing stainless steel plate and make it fresh right in front of you. We take the ice cream in the liquid form, get the mixtures all right, add some flavoring if you want to. ![]() Pheng Vang: Thai ice cream is your regular ice cream, it's just presented in a different way it's made fresh right in front of you. We also wanted to see the fast-paced action of making Thai rolled ice cream for ourselves, so we stopped by Sota Hot & Cold and produced the video above. To learn more about it, our contributor Melissa Clark talked with Pheng Vang, who owns two Thai Rolled Ice Cream parlors called Sota Hot & Cold in Minneapolis/Saint Paul. This unique style of ice cream is not pulled from frozen buckets by the scoop, instead its liquid base is poured onto a frozen pan and then chopped, mixed, spread and rolled right in front of you. It can make various soft and hard ice cream, smoothies, ice mud, slush, snow ice, fruit ice, ice porridge, etc., being widely used in bars, night markets, and restaurants.Thai rolled ice cream - also known as stir-fried ice cream - is a global phenomenon of ice cream delight.
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