Deep-fried ice cream balls

YOU
8 servings Prep: 15 mins
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An Asian-inspired specialty.

By Food24 November 03 2009
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Ingredients (11)

ICE CREAM
2.00 Litres ice cream
125.00 ml flour — cake
4.00 eggs — whites only, lightly beaten
300.00 g Marie biscuits — crushed
2.00 Litres oil
SAUCE
30.00 ml butter
250.00 ml brown sugar
125.00 ml water
15.00 ml cornflour
125.00 ml cream
45.00 ml van der hum liqueur
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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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