Deep Fried Ice-Cream with Chocolate Sauce
4 very large scoops vanilla ice-cream
2 cups panko
200g dark chocolate, finely chopped
Put scoops of vanilla ice-cream on a tray and freeze until very hard. Break eggs into a medium mixing bowl and whisk with a fork to combine. Pour panko crumbs into a bowl. Dip each frozen ice-cream ball into plain flour, dust off the excess, dip into the eggs and then the panko crumbs. Repeat the dipping for each ball to give a thick coating and return the prepared balls to the freezer. Put the dark chocolate in a medium mixing bowl. Bring cream to the boil, pour it over the chocolate, then whisk until the chocolate has melted and is smooth. Deep-fry each ball in hot vegetable oil until golden and crisp.
Serve ice-cream balls with the chocolate sauce.
Note: You can buy panko crumbs from Asian grocers and some supermarkets, breadcrumbs may be used instead.