DEEP FRIED ICE-CREAM BALLS
Ice-cream balls (makes 5)
1 litre vanilla ice-cream
Plain flour
1 egg
¼ cup milk
½ cup dry breadcrumbs
½ cup coconut
Oil for deep-frying
To make the ice-cream balls- firstly make sure everything is super cold. Place a tray in the freezer to chill before starting and make sure ice-cream is hard frozen.
Scoop the ice-cream into balls using an ice-cream scoop, place the balls onto the chilled tray and return to the freezer until hard.
Working fast to ensure the ice-cream doesn’t soften too much, lightly coat the balls in flour, dip in the combined egg and milk, then coat firmly with the mixed coconut and breadcrumbs. Place the coated ice-cream back in the freezer to harden.
When the ice-cream is hard repeat the coating process, to give a firm shell. Freeze the ice-cream balls until ready to serve.
To fry the ice-cream, place the balls one at a time, into deep hot oil. Fry the balls for about 30 seconds, until golden brown, remove from oil with a slotted spoon. Absorb any excess oil with paper towel.
Serve the ice-cream immediately with warm caramel sauce.
Caramel sauce
30 grams butter
¼ cup brown sugar
100 mls cream
To make the caramel sauce- melt the butter and sugar in a small saucepan over medium heat. Bring to a simmer, stirring constantly. Gradually add the cream and stir until well combined, remove from the heat. Serve warm over ice-cream.
BRON – butterheartssugar
