Chinese Deep Fried Ice Cream With Caramel Sauce

1. 1

   To make caramel sauce:

2. 2

   Combine cream, sugar, butter and vanilla extract in a saucepan.

3. 3

   Cook stirring for 5 minutes until sugar dissolves.

4. 4

   Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens.

5. 5

   To make ice-cream:

6. 6

   Cut cake into 8 1cm slices.

7. 7

   Lay 1 slice cake in your hand.

8. 8

   Top with scoop of ice cream.

9. 9

   Place second piece of cake over top of ice cream and using your hands mould cake to form a ball around ice cream.

10. 10

    Transfer to a tray and place in freezer immediately. Repeat with all ice cream and cake.

11. 11

    Allow balls to stand in freezer for at least 1 hour.

12. 12

    Beat eggs in shallow bowl.

13. 13

    Place breadcrumbs onto a plate.

14. 14

    Working with one ball at a a time, roll in egg then coat with breadcrumbs and refreeze.

15. 15

    Freeze for at least 2 more hours or overnight.

16. 16

    Remove balls from freezer, stand 5 minutes.

17. 17

    Pour oil into saucepan. Heat and it is ready when a piece of bread dropped in turns brown within 15 seconds.

18. 18

    Lower 2 ice cream balls in at a time into the oil.

19. 19

    Cook for 1 minute until golden and drain on paper towel.

20. 20

    Serve immediately drizzled with caramel sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.