Deep Fried Ice Cream with Coconut Caramel
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Deep Fried Ice Cream
with Coconut Caramel
Recipe by Michael Weldon
Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
4 large scoops of Norco Vanilla ice cream
½ cup plain flour
3 eggs
2 tbs milk
2 cups panko breadcrumbs
Coconut Carmel
1 cup Brown sugar
1 tin coconut cream
1 lime, zest and juice
Method
Scoop 4 large portions of ice cream and place them on a baking paper-lined tray. Return the tray to the freezer and let the ice cream set firmly.
Prepare a crumbing station with three plates: one with flour, one with whisked egg and milk, and the last with panko breadcrumbs. Begin by dusting the ice cream balls in flour, then dip them in the egg mixture, and coat them in breadcrumbs. Repeat the process by dipping the balls in egg again and adding another layer of breadcrumbs. Return the coated ice cream balls to the freezer. This step can be done in advance.
In a saucepan, combine the coconut cream and brown sugar. Cook over medium heat, stirring, until melted and caramelised. Remove from the heat and stir in the lime juice.
Heat a saucepan filled with enough oil to fully submerge the ice cream balls to 180°C. Once the oil is at temperature, carefully fry the ice cream balls until golden on the outside. Remove immediately and serve straight away.
