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Desserts
R13
Deep fried ice cream with
caramel sauce
Full cream vanilla ice cream
500g 2 day old commercial Madeira cake,
processed into crumbs
3 eggs, beaten
1
⁄
4
teaspoon milk
4 litres oil for deep frying
1. Place a scone tray into the freezer for 10 minutes
to get really cold. Scoop ice cream onto cold tray
to make 8 balls. Return to freezer immediately
until ice cream is very hard.
2. Meanwhile, break cake into small pieces and
process in a food processor or crumble with fingers
to yield 4 cups cake crumbs.
3. To coat ice cream, remove one ball at a time from
freezer. Using two spoons, roll ice cream in
combined egg and milk then cake crumbs. Return
to freezer and repeat with remaining ice cream.
Working one at a time ensures ice cream
doesn’t melt.
Note
4. Leave in freezer for a minimum 1 hour then repeat
coating in egg mixture then cake crumbs to ensure a
thick, firm coating. Return to freezer for 15 minutes.
5. Fill deep fryer with 4 litres of oil and preheat
to 190°C.
6. Deep fry ice cream in two batches until golden,
approximately 30 seconds allowing oil to reheat
between each batch. Drain.
Serving suggestion: Serve immediately with
Caramel Sauce.
Caramel sauce
60g butter
3
⁄
4
cup brown sugar
1 tablespoon cornflour
1
⁄
2
cup water
1
⁄
2
cup cream
pinch salt
1. Melt butter in saucepan or microwave. Add brown
sugar stirring until smooth.
2. Add cornflour blended with water; bring to boil
stirring until thickened.
3. Stir through cream and salt.
4
BDF450_IB_FA.qxp:Blender 12/1/10 2:21 PM Page R13
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