January 23, 2016


Vanilla ice cream -2 litres
Eggs - 2
Bread crumbs packed
Milk - 1/4 cup
Oil for deep frying

Caramel Sauce:
Butter- 60 gms
Cream - 1/2 cup
Corn flour - 1 tbsp
Brown sugar - 1 cup
Grand marnier or Cointreau - 3 tbsp
Cream - 1/2 cup


  • It is important when making these ice-cream balls to have everything as cold as possible.
  • Ice cream must be very hard and should be a good quality full cream ice cream.
  • Put a scone tray into freezer before starting to make the ice cream balls, so it is very cold.
  • Remove ice cream container from freezer, scoop ice cream into balls with ice cream scoop, put on to prepared tray, return to freezer until hard.
  • Working very quickly, coat one or two ice cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with bread crumbs.
  • Place immediately o tray i freezer, repeat with remaining ice cream balls , working as above.
  • Freeze the ice cream balls until very hard, then repeat egg and bread crumbing to give firm coating.
  • They can now left for several days until you wish to serve them.
  • To fry, place ice cream balls two at a time, into deep hot oil, fry for 30 seconds or until golden brown, place on absorbent paper.Serve immediately with hot caramel sauce.
Caramel sauce:
  • Put butter and sugar into pan, stir over heat until butter has melted, add combined remaining ingredients, stir over low heat until sugar dissolves, increase heat, bring to boil.
  • Reduce heat, simmer three minutes, stirring constantly.

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