Deep-fried ice-cream

A classic dessert often served after a big meal in Chinese restaurants. Make it for your loved ones at home and serve with fresh fruit for a quick and tasty treat. The combination of a crispy golden coating and cool, creamy ice-cream is unbeatable.
Deep-fried ice-cream ballsWoman's Day



1.Line a tray with baking paper and place in freezer until cold. Using a large ice-cream scoop, form 6 large, round balls from vanilla ice-cream and place on tray in freezer. Freeze at least 30 minutes, until very firm.
2.In a medium bowl, whisk eggs, flour, milk and sugar together until smooth. In a large bowl, combine biscuits, breadcrumbs and coconut.
3.Working quickly, coat ice-cream balls in batter, then roll in crumbs. Return to freezer for 30 minutes, until firm.
4.Repeat with a second layer of batter and crumb mixture, ensuring balls are completely coated in crumbs. Return to freezer for 1 hour or overnight, until very firm.
5.When ready to cook, heat oil in a wok or large saucepan on medium until a few breadcrumbs sizzle as soon as they are added (160°C). Fry ice-cream balls in 2 batches, 2-3 minutes, until golden brown and crisp. Serve straight away with sliced fruits.

Start making this recipe at least 4 hours ahead or the day before, to ensure ice-cream is frozen solid before frying.


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