Catler DF 4010 - Manual (Page 29)

R12
DESSERTS
DESSERTS
DEEP FRIED ICE CREAM WITH
CARAMEL SAUCE
Full cream vanilla ice cream
500 g 2 day old commercial Madeira cake,
processed into crumbs
3 eggs, beaten
1⁄4 teaspoon milk
3 litres oil for deep frying
1. Place a scone tray into the freezer for
10 minutes to get really cold. Scoop ice
cream onto cold tray to make 8 balls.
Return to freezer immedeately until ice
cream is very hard.
2. Meanwhile, break cake into small pieces
and process in a food processor or
crumble with fi ngers to yield 4 cups cake
crumbs.
3. To coat ice cream, remove one bal lat a
time from freezer. Using two spoons,
roll ice cream in combined egg and milk
then cake crumbs. Return to freezer and
repeat with remaining ice cream.
Working one at a time ensures ice cream does
not melt.
4. Leave in freezer for a miminum 1 hour
then repeat coating in egg mixture
then cake crumbs to ensure a thick, fi rm
coating. Return to freezer for 15 minutes.
5. Fill deep fryer with oil and preheat to
190 °C.
6. Deep fry ice cream in two batches until
golden (approx. 30 seconds) allowing oil
to reheat between each batch. Drain.
Serve immediately with Caramel Sauce.
CARAMEL SAUCE
60 g butter
3⁄4 cup brown sugar
1 tbs cornfl our
1⁄2 cup water
1⁄2 cup sour cream
pinch salt
1. Melt butter in saucepan or microwave. Add
brown sugar stirring until smooth.
2. Add cornfl our blended with water; bring to
boil strirring until thickened.
3. Stir through cream and salt.
4
NOTE