Chinese Deep Fried Ice Cream With Caramel Sauce

Recipe by Wendys Kitchen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • To make caramel sauce:
  • Combine cream, sugar, butter and vanilla extract in a saucepan.
  • Cook stirring for 5 minutes until sugar dissolves.
  • Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens.
  • To make ice-cream:
  • Cut cake into 8 1cm slices.
  • Lay 1 slice cake in your hand.
  • Top with scoop of ice cream.
  • Place second piece of cake over top of ice cream and using your hands mould cake to form a ball around ice cream.
  • Transfer to a tray and place in freezer immediately. Repeat with all ice cream and cake.
  • Allow balls to stand in freezer for at least 1 hour.
  • Beat eggs in shallow bowl.
  • Place breadcrumbs onto a plate.
  • Working with one ball at a a time, roll in egg then coat with breadcrumbs and refreeze.
  • Freeze for at least 2 more hours or overnight.
  • Remove balls from freezer, stand 5 minutes.
  • Pour oil into saucepan. Heat and it is ready when a piece of bread dropped in turns brown within 15 seconds.
  • Lower 2 ice cream balls in at a time into the oil.
  • Cook for 1 minute until golden and drain on paper towel.
  • Serve immediately drizzled with caramel sauce.
Advertisement