We have ice cream sundaes every Sunday afternoon for afternoon tea. Sometimes I like to do something a bit different and after having made these for a Chinese night last year, we have these occasionally (read twice). Allow time to make these. If I start early in the morning this gives them time to freeze properly between each layer, but if it is summer you may need to start the day before, you can also make them and have them sitting in the freezer until you want them.This time instead of making the caramel sauce that is in the recipe I made the American hot fudge sauce as featured on Maya*Made's Blog- yummy. It goes down very well with some ice cream after the kids are in bed SHHHH!! don't tell them.
Deep Fried Ice Cream Balls
Deep Fried Ice Cream Balls
Ingredients:
2 L vanilla ice- cream
2 eggs
1/2 C milk
1/2 C flour
breadcrumbs
Method: you need to work quickly, so it can be good to have some helpers, make sure everything is very cold, pre freeze your trays so they are already cold.
1. Take ice cream out of freezer and scoop into balls, place on cold tray
2. Put into freezer and leave until really hard
3. Put flour, eggs and milk whisked together, and breadcrumbs into separate bowls.
4 Working quickly take ice cream balls from freezer and dip into flour, then egg mix, then breadcrumbs and back onto tray. Put back into freezer until really hard.
5. Take from freezer again and dip into egg mix and then breadcrumbs to double coat them. Return to freezer until ready to use.
6. To fry, place two balls at a time into deep hot oil (I found a saucepan half filled with oil on the stove better than a deep fryer as I could get the oil much hotter). Fry for 30 seconds or until golden brown, place on absorbent paper. Serve immediately with sauce of your choice. Mine are only small in comparison to the ones in a Chinese restaurant but just as yummy.
Caramel Sauce:
60g butter
1C brown sugar
1/2 C water
3 T Grand Marnier (optional)
1 T cornflour
1/2 C cream
Method:
1.Put butter and sugar into pan.
2.Stir over heat until butter has melted.
3.Add combined remaining ingredients.
4.Stir over low heat until sugar dissolves.
5.Increase heat, bring to boil.
6.Reduce heat, simmer three minutes stirring constantly.
2 L vanilla ice- cream
2 eggs
1/2 C milk
1/2 C flour
breadcrumbs
Method: you need to work quickly, so it can be good to have some helpers, make sure everything is very cold, pre freeze your trays so they are already cold.
1. Take ice cream out of freezer and scoop into balls, place on cold tray
2. Put into freezer and leave until really hard
3. Put flour, eggs and milk whisked together, and breadcrumbs into separate bowls.
4 Working quickly take ice cream balls from freezer and dip into flour, then egg mix, then breadcrumbs and back onto tray. Put back into freezer until really hard.
5. Take from freezer again and dip into egg mix and then breadcrumbs to double coat them. Return to freezer until ready to use.
6. To fry, place two balls at a time into deep hot oil (I found a saucepan half filled with oil on the stove better than a deep fryer as I could get the oil much hotter). Fry for 30 seconds or until golden brown, place on absorbent paper. Serve immediately with sauce of your choice. Mine are only small in comparison to the ones in a Chinese restaurant but just as yummy.
Caramel Sauce:
60g butter
1C brown sugar
1/2 C water
3 T Grand Marnier (optional)
1 T cornflour
1/2 C cream
Method:
1.Put butter and sugar into pan.
2.Stir over heat until butter has melted.
3.Add combined remaining ingredients.
4.Stir over low heat until sugar dissolves.
5.Increase heat, bring to boil.
6.Reduce heat, simmer three minutes stirring constantly.
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