I chose pineapple and mango which the artist carefully measured out and mixed with cream. He poured the mixture onto a cold stone and began frivolously chopping the chunks of fruit with new paint spatulas. As the cream thickened and began to freeze, he minced it and blended it in with the puree of mango and pineapple.

When the artist determined that the mixture was of the perfect consistency, he spread it covering the entire stone. He flattened the blend into a thick layer and let it sit for a few seconds before he began scraping the ice-cream into perfect rolls. When he scraped the mixture off of the stone, he placed them side-by-side in a cup and topped it with freshly cut bananas. I excitedly handed him two crisp one-dollar bills in exchange for this brilliant masterpiece.

The first bite in my mouth was marvelous. It was dry and flaky, but as it began to melt in my mouth, it turned into ice cream. The fresh fruit added natural sweetness and tasted incredible. I tried to savor each bite, and it was utterly delicious, and so began my new love affair with Siem Reap’s “Fried Ice Cream.”

Disclaimer: I have no idea why it is called "Fried Ice Cream" nothing is fried, but that is what they called it.