> I once had deep-fried ice cream (And, no this wasn't in Scotland).
>
> It was wrapped in filo pastry and then fried just long enough to cook the pastry,
> without melting too much of the ice cream..

I had deep-fried ice cream once, but filo pastry was not involved. What they did was they coated the ice cream in shredded coconut before frying it, so that the end result was a layer of fried-coconut-and-ice-cream around a core of normal ice cream.

Paul