Preparation: 4 hours, 10 minutes
Makes: 6 balls
Ingredients:
1 qty vanilla-bean ice cream (see related recipe)
250g digestive biscuits
2 eggs
1 tablespoon milk
sunflower oil
icing sugar and maple syrup, to serve
Step 1: Working quickly, scoop ice cream (see related recipe) into 6 round balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm. Crush a pack of biscuits to fine crumbs and place in a shallow bowl. Again working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour. Lightly beat eggs with milk in another bowl. Again working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. Return balls to freezer for another 1 hour.
Step 2: Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C. (If you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) In 2 batches, fry ice cream balls for 10-15 seconds until golden.
Step 3: Remove with a slotted spoon, drain briefly on paper towel, then serve immediately dusted with icing sugar and drizzled with maple syrup.
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RandomHey guys, This is just a recipe book I have made and there are some really great dishes in here including, savouries and desserts, frappe's, you name it!! I hope you find some good recipes you'll like and enjoy!! Also if there are any requests for...
