Ingredients
Method
Deep fried ice-cream balls
1.Line a baking tray with baking paper. Process cake to make fine crumbs. Place cake crumbs in a large bowl.
2.Working quickly, roll ice-cream scoops in crumbs to coat evenly. Place on prepared tray. Freeze ice cream balls for 30 minutes or until firm. Reserve leftover crumbs.
3.Whisk eggs in a shallow bowl. Dip balls in egg, then in reserved cake crumbs to coat. Pat firmly to secure. Return to prepared tray.
4.Freeze for 30 minutes or until firm. Repeat coating and freezing sequence with remaining egg and dried breadcrumbs.
5.Heat oil in a large heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry balls, in batches, for 1 minute or until golden brown.
6.Using a slotted spoon. transfer balls to paper towels to drain. Serve at once with topping and fruit.
You can use any plain un-iced cake for crumbs. Ice cream balls must be frozen solid before you fry them or ice-cream will leak into hot oil and splatter.
Note
