Deep-Fried Ice Cream Balls
"The DH got this from a work mate as we love fried ice cream balls when we go to a Chinese restaurant. Time for cooking is the frying process you also need to allow 1 1/2 to 2 hours, I would suggest preparing them the day before and leave them in the freezer over night so they are really solid."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (432.6 g)
- Calories 775.9
- Total Fat - 65.5 g
- Saturated Fat - 34.8 g
- Cholesterol - 836.4 mg
- Sodium - 436.4 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 0.4 g
- Sugars - 2.4 g
- Protein - 30.3 g
- Calcium - 340.9 mg
- Iron - 3.8 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Line a baking tray with baking paper.
Step 2
Process cake to make fine crumbs and place cake crumbs in a large bowl.
Step 3
Working quickly, roll ice-cream scoops in crumbs to coat evenly and place on prepared tray and reserve leftover cruambs.
Step 4
Freeze ice cream balls for 30 minutes or until firm.
Step 5
Whisk eggs in a shallow bowl and dip balls in egg, then in reserved cake crumbs to coat and pat firmly to secure and then return to prepared tray.
Step 6
Freeze for 30 minutes or until firm and repeat coating and freezing sequence with remaining egg and dried breadcrumbs.
Step 7
Heat oil in a large heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil) and deep-fry balls, in batches, for 1 minute or until golden brown.
Step 8
Using a slotted spoon. transfer balls to paper towels to drain and serve at once with topping and fruit.
Step 9
NOTE - You can use any plain un-iced cake for crumbs. Ice cream balls must be frozen solid before you fry them or ice-cream will leak into hot oil and splatter.
Tips
No special items needed.
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