Deep fried ice-cream with coffee syrup

1.Line a baking tray with baking paper. Scoop 18 balls from ice-cream and place on prepared tray. Freeze for 1 hour until firm.

2.Combine breadcrumbs, coconut, sugar and cinnamon on a large plate. Whisk eggs in a large shallow bowl. Working quickly, roll ice-cream balls in breadcrumb mixture to lightly coat. Dip in egg and roll again in breadcrumb mixture to evenly coat. Return to tray. Freeze for 1 hour, until set.

3.Meanwhile, to make syrup, combine sugar, vanilla seeds, coffee and 1/2 cup water in a small saucepan on low heat. Cook, stirring occasionally, for 3 minutes, until sugar dissolves. Cool.

4.Pour oil into a large heavy-based saucepan to reach a depth of 10 cm. Heat on high (oil is ready when a cube of bread sizzles on contact). Deep-fry ice-cream balls, in batches, for 10-15 seconds, until golden brown. Using a slotted spoon, transfer to paper towel to drain. Serve immediately, drizzled with coffee syrup.