Hot Ice Cream Balls

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READY IN: 48hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For success with this recipe, it is important when making these ice-cream balls to have everything as COLD as possible.
  • Ice-cream MUST BE VERY HARD and should be a good quality full cream ice-cream.
  • Put a scone (biscuit) tray into freezer before starting to make the ice-cream balls, so it too is very cold.
  • ICE-CREAM BALLS: Remove ice-cream container from the freezer, scoop ice-cream into balls with an ice-cream scoop*, put onto prepared tray, return to freezer until hard.
  • Then, working very quickly, coat one or two ice-cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with breadcrumbs.
  • Place immediately on tray in freezer; repeat with remaining ice-cream balls.
  • Freeze the crumbed ice-cream balls until very hard, then repeat"egg-and-breadcrumbing" to give them a firm well covered coating.
  • They can now be left for several days until you wish to cook and serve them.
  • Cooking Ice-cream Balls: To fry, place ice-cream balls, two at a time, into deep hot oil, fry for 30 seconds or until golden brown, place on absorbent paper.
  • Serve immediately with Hot Caramel Sauce or Hot Chocolate Sauce or any of your favourite dessert sauces.
  • CARAMEL SAUCE: Put butter and sugar into a pan, stir over heat until butter has melted, add combined remaining ingredients, stir over low heart until sugar dissolves, increase heat, bring to boil.
  • Reduce heat, simmer 3 minutes, stirring constantly.
  • Sauce can be made ahead of time and warm through.
  • *TIP: Dip ice-cream scoop into a glass of water when scooping hard ice-cream into balls.
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