Serve immediately with Salted Butterscotch Sauce.One at a time, use a slotted spoon to lower the balls into the oil for 20-30 seconds, just until they’re golden brown. 7 Ingredients 750ml vanilla ice-cream (see notes) 250g digestive biscuits 2 eggs 1 tbsp milk Sunflower oil Icing sugar, to serve Maple syrup, to serve.Remove from heat, stir in Cointreau, transfer to a sauce jug and set aside. Make Salted Butterscotch Sauce: combine butter, sugar, cream and salt in a saucepan and bring to the boil, stirring occasionally. A scoop of vanilla ice cream is rolled in our home made crunchy coating which protects it during its brief dip in the deep fryer.Return to freezer until very hard, preferably overnight.Repeat the egg and breadcrumb mixture twice more, pressing and rolling the balls in your hands to firmly coat them and give a smooth shape, returning them to the freezer for at least an hour between coatings.Return to the plate and freeze until hard. It's a delicious combination of creamy and crunchy. Working one at a time, dip balls into egg mixture, then roll in breadcrumbs, pressing them on firmly. Fried ice cream is a dessert made of a scoop of ice cream that is frozen solid and covered in a crispy coating or batter before being flash-fried in hot oil to crisp the outside while keeping the ice cream cold on the inside.Place breadcrumbs in another shallow bowl. Lightly beat egg and milk together and place in a bowl.Roll ice cream into 4 balls, place on a baking paper-lined plate and return to freezer until very hard.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |