Hot Ice-cream Balls Recipe
 Sweets & Desserts Recipes

Ingredients:

2 liter carton

2
1/4 cup

 

Caramel sauce:
60 g (2 oz)
1 cup
1/2 cup
3 tbsp
1 tbsp
1/2 cup
 

vanilla ice-cream
flour
eggs
milk
packaged dry breadcrumbs
oil for deep-frying

butter
brown sugar, firmly packed
water
Grand Marnier or Cointreau
corn flour
cream

Method:

1. 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 too 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.

2. Working very quickly, coat one or two ice-cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with breadcrumbs. Place immediately on tray in 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 be left for several days until you wish to serve them.

3. 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.

4. For 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.

Makes about 10