Deep-fried ice cream balls

An Asian-inspired specialty.
 
deep-fry,dairy, recipes
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Preparation time: 15 min + freezing time
 
 

Ingredients

 
  • ICE CREAM
  • 2
    Litres
    full cream ice cream
  • 125
    ml
    cake flour
  • 4
    egg whites, lightly beaten
  • 300
    g
    Marie biscuits, crumbled
  • 2
    Litres
    cooking oil
  • SAUCE
  • 30
    ml
    butter
  • 250
    ml
    brown sugar
  • 125
    ml
    water
  • 15
    ml
    cornflour
  • 125
    ml
    cream
  • 45
    ml
    Van der Hum liqueur
Servings: Change Serving
 
 

Method

 
Scoop out ice-cream balls with an ice-cream scoop. Place on a baking sheet and freeze for at least 4 hours.

Roll the balls in cake flour, then in the egg white and finally in the biscuit crumbs. Freeze once more for 4 hours.

Meanwhile prepare the sauce Heat the butter, sugar, water and cornflour until blended, stirring continuously. Bring to the boil and heat until the sauce thickens slightly. Stir in the cream and liqueur and serve with the ice cream.

Heat the oil in a deep saucepan and fry the balls just before serving until golden brown on the outside. Serve immediately with the sauce.

Serves 6-8.

Recipe reprinted with permission of You magazine.
 
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