Fryer and Ice

• 2 pints ice cream (any flavor)
• 3 cups panko breadcrumbs
• 4 large eggs
• 1 tablespoon vanilla extract
• Vegetable oil, for frying (about 8 cups)
• Cocoa powder, for dusting
• 4 ounces bittersweet chocolate, chopped
• 6 tablespoons whole milk
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

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

pints ice cream, breadcrumbs, eggs, vanilla, vegetable oil, cocoa, bittersweet chocolate, milk, heavy cream, unsalted butter, sugar, vanilla, salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-fried-ice-cream-recipe.html (may not work)