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.