Fried Ice Cream
scoops of ice-cream
4 eggs
225g plain flour
100g dry breadcrumbs
90g desiccated coconut
50g shredded coconut
2 passionfruit
2 litre oil
Caramel Sauce:
1/2 cup water
110g sugar
125ml cream
1. Scoop out ice-cream into balls the size of a golf ball. Dip in flour, then beaten egg, then roll in breadcrumbs and desiccated coconut mixed together.
2. Place balls on a tray and return to freezer until hard.
3. Repeat dipping process and return to freezer until hard again.
4. Heat oil and drop ice-cream balls in a couple at a time. Deep fry for just a minute until golden. Serve with caramel sauce, shredded coconut and passionfruit on top.
To Make the Sauce:
Place sugar and water in a saucepan and stir over moderate heat until sugar dissolves then boil without stirring until syrup turns golden. Remove from heat and carefully pour in cream. Return to heat and stir until smooth.