Deep Fried Ice Cream with Salted Brandy Caramel

INGREDIENTS

  • 1/2 cup Plain flour
  • 4 cups Coarse breadcrumbs
  • 3 Free range eggs
  • 2 cup Full cream milk
  • to serve Hazelnuts on almonds
Print Recipe

Place an ice cream scoop into a cup of hot water to heat the scoop.

Line a small flat tray or plate with baking paper and set aside.

Remove the Rich Vanilla Bean Ice Cream from the freezer and allow to sit for 5 minutes or until slightly softened.

Scoop out 4 round, even sized ice cream balls, approximately 120ml onto the lined tray and quickly place into the freezer.

Meanwhile, place the flour and breadcrumbs into 2 separate medium size bowls and set aside.

Crack the eggs into another bowl, add the milk and whisk together.

Remove the ice cream from the freezer. Lightly dust the ice cream in flour, dip into the egg wash then coat with the breadcrumbs and place back in the freezer for 30 minutes.

Repeat this process a twice (excluding the flour) and place back into the freezer for at least 1 hour for the ice cream to harden.

(You need to ensure that the crumbing has evenly coated the ice cream so when it is fried the ice cream is concealed and does not explode in the oil)

Preheat a deep fryer to 190C.

Remove the crumbed ice cream balls from the freezer and place into the preheated deep fryer to cook for 1 minute, then remove and drain on kitchen towel for 20 seconds. Do not cook for any longer as the ice cream will melt.

To serve, immediately place a ball onto each plate, pour over the Salted Brandy Caramel and sprinkle with roasted hazelnut or almonds.

Tip: This works well with all Maggie’s ice cream flavours.