Millennium Post

Deep Fried Ice Cream

Deep Fried Ice Cream
1 litre vanilla
½ cm slices sponge cake
2 litre vegetable oil
4 eggs
2 cups dried
Caramel sauce
2⁄3 cup cream
3⁄4 cup brown sugar
50g butter
1 teaspoon vanilla extract

Dip round balls of ice-cream on to a lined plate and place in the freezer to firm overnight; Place the sponge cake pieces to completely cover the balls of ice-cream in a single layer, using sponge crumbs to fill in any gaps; Return to the freezer for at least four hours, but preferably overnight; If you find it easier, you can wrap the crumbed balls in a cling film while pressing on the cake to hold them together; Roll the frozen balls in beaten egg followed by the breadcrumbs, then return to the freezer overnight; To make the caramel sauce, melt the butter and brown sugar together in a saucepan; Cook on medium heat for about five to 10 minutes until it forms a dark caramel. Add the cream and simmer for a few minutes until smooth and thick; Heat the oil to 100 degree Celsius and fry the balls two at a time for about 30 seconds, until golden brown. Drains for a further 30 seconds, then serve with the caramel sauce.
(Courtesy: Chef Choong Chew Loon, Royal China, New Delhi)
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