Name: Fried ice-cream
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4
Ingredients: 1 litre berry swirl ice-cream; 3 eggs, at room temperature; 2 tablespoon water; 125 gram shredded wheatmeal biscuits; vegetable oil, to deep-fry; 2/3 cup bought caramel sauce

Fried ice-cream

A popular dessert at most Chinese restaurants, this dish is brilliant served with a rich, caramel sauce. Cut through the hot, golden, crumbly crust into smooth, cool, creamy berry ice-cream.

Serves 4

Prep

15M

Cook

Total

17M

Ingredients

1 litre berry swirl ice-cream

3 eggs, at room temperature

2 tablespoon water

125 gram shredded wheatmeal biscuits

vegetable oil, to deep-fry

2/3 cup bought caramel sauce

Method

1.Line a baking tray with baking paper. Using an ice-cream scoop, scoop ice-cream into 12 balls. Place balls on prepared tray. Freeze 1 hour, or until very firm.

2.Place egg in a shallow bowl with water, whisk to combine. Process biscuits in a food processor until fine crumbs form. Transfer to a separate bowl.

3.Working quickly, roll each ice-cream ball into egg mixture, then into crumbs to coat. Return to tray. Freeze 2 hours, or until very firm.

4.Heat oil in a large heavy-based saucepan over high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry crumbed frozen ice-cream balls, in small batches, for 10 seconds or until golden. Using a slotted spoon, transfer to paper towels. Serve with caramel sauce.