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32
RECIPES
DEEP FRIED ICE CREAM WITH
CARAMEL SAUCE
Serves 4
INGREDIENTS
Full cream vanilla ice cream
500g 2 day old commercial Madeira cake,
processed into crumbs
3 eggs, beaten
¼ teaspoon milk
4 litres oil for deep frying
METHOD
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.
NOTE
Working one at a time ensures ice
cream doesn’t melt.
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.
Serve immediately with Caramel Sauce.
CARAMEL SAUCE
INGREDIENTS
60g butter
¾ cup brown sugar
1 tablespoon cornflour
½ cup water
½ cup cream
Pinch salt
METHOD
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.
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