Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: exe.chef@horizonmanor.comIce cream does not need any introduction. Since our childhood we have grown up relishing many varieties and flavours. Ice cream is a frozen dessert made of milk and cream and is flavoured with nuts and fruits. The process to make a scoopable and creamy ice cream is to churn the mixture while it is being frozen so that the ice crystal formation is minimised and the ice cream is creamy and smooth to scoop. The history of ice cream is hard to trace but is thought to be originated when a Roman emperor used to order ice from the mountains combined with fruit toppings. Ice cream manufacture was a tedious process as the availability of ice in the early days was the primary concern and thus this delicious dessert was limited to only people who could afford it. Gradually, with the advancements in technology, the process began improving and then the ice cream production also benefited. Now we have the fully automatic commercial machines which can produce gallons of ice cream per hour. There are portable ice cream makers available in the market also to make your own signature ice cream at home.One particular recipe which is very simple and not yet known to many is the fried ice cream — yes you read it correctly, hot outside and frozen inside.Fried ice creamServes 2Ingredients Ice cream 400mlEgg 2 noCorn flakes 200gPistachio to garnishAlmond to garnishCooking oil to fryMethodTake three scoops of ice cream in a bowl and combine them together to get a big scoop.Immediately refreeze the prepared scoop in freezer so that the ice cream does not start to melt.Take egg in a bowl and lightly whisk using a fork to break the egg yolk and combine.In a separate bowl, take corn flakes and mash them to a coarse powder with hands.Heat oil in a wok till almost smoking hot.Remove the ice cream from freezer and dip in the egg and immediately roll over in the corn flakes. Take care not to hold the ice cream scoop for long outside as every second outside the freezer ice cream will start to melt.Roll over from one side in the wok so that the scoop rolls in the oil and is evenly cooked from all the side.Remove after 2-3 seconds and serve immediately in a serve bowl and garnish with chopped pistachio and almond. Note: The oil temperature should be almost smoking hot and also the ice cream should be frozen properly as it will melt away in the oil and cause burns if not handled carefully. Eggs BenedictEggs Benedict is a traditional breakfast dish comprising English muffin bread topped with meat rashers and poached egg and hollandaise sauce poured on top and baked from top. You can replace meat with smoked salmon slice. A perfect Eggs Benedict required attention to detail and needs patience as it involves making few preparations before making it.Eggs BenedictServes 2Ingredients Beef strips 8Eggs 4 noWhite vinegar 1 tbspEnglish muffins 2 noFor hollandaise Unsalted butter 10 tbspEgg yolks 3 noLemon juice 1 tbspSalt a pinchTabasco (few drops)MethodPlace meat strips on a skillet and cook evenly from both sides till cooked and crispy, keep aside.Melt unsalted butter and keep aside.Take egg yolks, lemon juice, salt and blend over medium speed to combine for 30 seconds.Turn the blender to the lowest speed and slowly add melted butter in the jar.Once all the butter is finished adjust the seasoning and keep in a warm area. Break eggs one by one in a bowl and slip it in simmering water with vinegar to poach the eggs.Poach for 4-5 minutes or more depending on your preference, once cooked remove the egg with slotted spoon. Toast the English muffin bread cut into half and place the prepared rashers on top.Place a poached egg on top of rashers and pour 2tbsp hollandaise sauce on top. Place in oven for 30- 45 seconds to lightly brown the hollandaise sauce on top.Remove and sprinkle with fresh crushed pepper and serve hot.