Fried Ice Cream

• 2 pints strawberry ice cream
• 3 None large eggs, at room temperature
• 4 oz cookies
• None None vegetable oil, for frying
• None None caramel sauce, to serve

1. Line a baking tray with parchment paper. Using an ice-cream scoop, scoop the ice cream into 12 balls. Place balls on prepared tray. Freeze for 1 hour, or until very firm.
2. Place eggs in a shallow bowl with 2 tbsp water, whisk to combine. Process cookies in a food processor until fine crumbs form. Transfer to a separate bowl.
3. Working quickly, roll each ice-cream ball into the egg mixture, then into the crumbs to coat. Return to tray. Freeze for 2 hours, or until very firm.
4. Heat oil in a large heavy pan over high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep fry frozen ice cream balls, in small batches, for 10 seconds or until golden. Remove with a slotted spoon and drain on paper towels. Serve with caramel sauce.

strawberry ice cream, eggs, cookies, vegetable oil, caramel sauce

Taken from recipes-plus.com/api/v2.0/recipes/20867 (may not work)