Chinese Deep Fried Ice Cream With Caramel Sauce

  1. To make caramel sauce:
  2. Combine cream, sugar, butter and vanilla extract in a saucepan.
  3. Cook stirring for 5 minutes until sugar dissolves.
  4. Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens.
  5. To make ice-cream:
  6. Cut cake into 8 1cm slices.
  7. Lay 1 slice cake in your hand.
  8. Top with scoop of ice cream.
  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. Transfer to a tray and place in freezer immediately. Repeat with all ice cream and cake.
  11. Allow balls to stand in freezer for at least 1 hour.
  12. Beat eggs in shallow bowl.
  13. Place breadcrumbs onto a plate.
  14. Working with one ball at a a time, roll in egg then coat with breadcrumbs and refreeze.
  15. Freeze for at least 2 more hours or overnight.
  16. Remove balls from freezer, stand 5 minutes.
  17. Pour oil into saucepan. Heat and it is ready when a piece of bread dropped in turns brown within 15 seconds.
  18. Lower 2 ice cream balls in at a time into the oil.
  19. Cook for 1 minute until golden and drain on paper towel.
  20. Serve immediately drizzled with caramel sauce.

madeira cake, vanilla ice cream, eggs, breadcrumbs, canola oil, caramel sauce, cream, brown sugar, butter, vanilla

Taken from www.food.com/recipe/chinese-deep-fried-ice-cream-with-caramel-sauce-132289 (may not work)

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