Deep Fried Ice Cream

1 litre vanilla

ice-cream

½ cm slices sponge cake

2 litre vegetable oil

4 eggs

2 cups dried

breadcrumbs

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.