Chinese Deep Fried Ice Cream With Caramel Sauce Recipes

Steps:

• To make caramel sauce:.
• Combine cream, sugar, butter and vanilla extract in a saucepan.
• Cook stirring for 5 minutes until sugar dissolves.
• Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens.
• To make ice-cream:.
• Cut cake into 8 1cm slices.
• Lay 1 slice cake in your hand.
• Top with scoop of ice cream.
• Place second piece of cake over top of ice cream and using your hands mould cake to form a ball around ice cream.
• Transfer to a tray and place in freezer immediately. Repeat with all ice cream and cake.
• Allow balls to stand in freezer for at least 1 hour.
• Beat eggs in shallow bowl.
• Place breadcrumbs onto a plate.
• Working with one ball at a a time, roll in egg then coat with breadcrumbs and refreeze.
• Freeze for at least 2 more hours or overnight.
• Remove balls from freezer, stand 5 minutes.
• Pour oil into saucepan. Heat and it is ready when a piece of bread dropped in turns brown within 15 seconds.
• Lower 2 ice cream balls in at a time into the oil.
• Cook for 1 minute until golden and drain on paper towel.
• Serve immediately drizzled with caramel sauce.

Steps:

• For success with this recipe, it is important when making these ice-cream balls to have everything as COLD as possible.
• Ice-cream MUST BE VERY HARD and should be a good quality full cream ice-cream.
• Put a scone (biscuit) tray into freezer before starting to make the ice-cream balls, so it too is very cold.
• ICE-CREAM BALLS: Remove ice-cream container from the freezer, scoop ice-cream into balls with an ice-cream scoop*, put onto prepared tray, return to freezer until hard.
• Then, working very quickly, coat one or two ice-cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with breadcrumbs.
• Place immediately on tray in freezer; repeat with remaining ice-cream balls.
• Freeze the crumbed ice-cream balls until very hard, then repeat"egg-and-breadcrumbing" to give them a firm well covered coating.
• They can now be left for several days until you wish to cook and serve them.
• Cooking Ice-cream Balls: To fry, place ice-cream balls, two at a time, into deep hot oil, fry for 30 seconds or until golden brown, place on absorbent paper.
• Serve immediately with Hot Caramel Sauce or Hot Chocolate Sauce or any of your favourite dessert sauces.
• CARAMEL SAUCE: Put butter and sugar into a pan, stir over heat until butter has melted, add combined remaining ingredients, stir over low heart until sugar dissolves, increase heat, bring to boil.
• Reduce heat, simmer 3 minutes, stirring constantly.
• Sauce can be made ahead of time and warm through.
• *TIP: Dip ice-cream scoop into a glass of water when scooping hard ice-cream into balls.