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1
Prepare the ice cream: Scoop 8 balls of ice cream onto a baking sheet.
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2
Freeze until hard, about 1 hour.
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3
Put the panko in a shallow bowl.
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4
In another shallow bowl, whisk the eggs and vanilla until combined.
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5
Roll the ice cream balls in the egg mixture; let the excess drip off, then roll in the panko to coat.
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6
Return to the baking sheet and freeze until the coating is firm, about 1 hour.
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7
Repeat, rerolling in the egg mixture, then the panko (the ice cream should be completely covered).
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8
Return to the freezer until firm, at least 1 more hour.
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9
(At this point, you can wrap the breaded ice cream in plastic and freeze for up to 3 days.)
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10
Make the sauce: Combine the chocolate, milk, heavy cream, butter, sugar, vanilla and salt in a microwave-safe bowl.
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11
Microwave in 30-second intervals, stirring, until the chocolate is melted and the sauce is smooth.
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12
Heat about 2 1/2 inches of vegetable oil in a deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees F. Fry the frozen ice cream balls, two at a time, until the coating is golden brown, about 30 seconds.
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13
Remove with a slotted spoon and drain on a paper towel-lined plate.
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14
Serve immediately with the chocolate sauce; dust with cocoa powder.
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15
Photograph by Kang Kim
