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Sunday, May 22, 2016

Deep Fried Ice Cream


Ingredients

1 qty vanilla-bean ice cream (see related recipe)
250g digestive biscuits (or Nilla wafers if you are in the US)
2 eggs
1 tablespoon milk
sunflower oil
icing sugar and maple syrup, to serve

Preparation

Working quickly, scoop ice cream  into 6 round balls and place on a paper-lined tray in the freezer. 
Freeze for about 2 hours until very firm. 
Crush a pack of biscuits to fine crumbs and place in a shallow bowl. 
Again working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour. 
Lightly beat eggs with milk in another bowl. 
Again working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. 
Return balls to freezer for another 1 hour. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C. 
(If you don’t have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) 
In 2 batches, fry ice cream balls for 10-15 seconds until golden. 
Remove with a slotted spoon, drain briefly on paper towel, then serve immediately dusted with icing sugar and drizzled with maple syrup.

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