Thomas Jefferson returned to America from his stint as ambassador to Paris in 1789 with handwritten ice cream recipes and his own ice cream making equipment.
Soon after his return, Jefferson had an icehouse built at Monticello so he could indulge in making ice creams and water ices the year-round. It's believed that he might have possessed fried ice cream recipes obtained from France.
During Jefferson's 1801-09 presidency, one White House dinner guest wrote that he enjoyed an unusual ice cream served "in the form of small balls, enclosed in cases of warm pastry" and that it was "very good, crust wholly dried, crumbled into thin flakes." It is perhaps the earliest North American reference to deep fried ice cream recipes.
Today, we are still captivated by this tasty, gourmet treat that is hot and crusty on the outside and cold and softly melting on the inside. Santiagos uses sugar encrusted red chips to surround the cold tasty delicacy.
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