×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Deep Fried Ice Cream Balls with Honey & Toasted Sesame

The same magic as a Baked Alaska but with a retro Asian twist.

90. 4
Deep Fried Ice Cream Balls with Honey & Toasted Sesame | DonalSkehan.com, The same magic as a Baked Alaska but with a retro Asian twist.

desserts-baking

Deep Fried Ice Cream Balls with Honey & Toasted Sesame

The same magic as a Baked Alaska but with a retro Asian twist.

Monday, January 30, 2017

1 madeira cake, in slices

1 tub vanilla ice cream

Milk, for soaking

2 large free range eggs, lightly beaten

5 digestive biscuits, blitzed to crumbs

Sunflower oil, for frying

Vanilla ice cream, to serve

To serve:

Honey

3 tbsp sesame seeds, toasted

Large container with lid

High sided frying pan

 

90 mins (incl. freezing time)
Serves 4

The excitement and magic of deep fried ice cream was not lost on me as a child. How could they possibly stick perfect balls of cold ice cream into screaming hot oil without them melting into oblivion? The secret, I have learned, is in the coating, which can come in many forms but I quite like the idea of sandwiching the icecream between moist madeira cake and forming into perfect little balls. These little showstoppers can be prepared in advance, kept in the freezer and dropped into hot oil when you are ready to serve. Serve with a generous drizzle of honey and a sprinkle of toasted sesame for complete deep fried ice cream perfection.

Remove the edges of the Madeira cake and slice into 10cm x 10cm slices, 1cm in thickness.
Scoop even rounds of vanilla ice cream and sandwich together between two slices of Madeira cake lightly soaked in milk- if the ice cream is too soft, scoop out balls and place in the freezer for 30 minutes before sandwiching with the madeira slices. Squeeze the slices around the ice cream into an even ball and place in a large container.
Repeat with the remaining slices of Madeira cake and then seal the container and transfer to the freezer to rest for 30-40 minutes.
Place the biscuit crumbs on a plate and add the eggs to a bowl. Toss the ice cream balls in egg, shaking off the excess, followed by biscuit crumbs. Place back in the container and freeze for a further 40 minutes.
Fill a high sided frying pan with sunflower oil approx. 6-8 cm deep and heat until 375F˚/190˚C.
Working in batches of 2-3 balls fry for 1 minute or until just golden brown. Remove from the oil and drain on kitchen paper.
Serve immediately with another scoop of ice cream, a drizzle of honey and a sprinkle of toasted sesame seeds.
90 mins (incl. freezing time)
Serves 4

Ingredients

1 madeira cake, in slices

1 tub vanilla ice cream

Milk, for soaking

2 large free range eggs, lightly beaten

5 digestive biscuits, blitzed to crumbs

Sunflower oil, for frying

Vanilla ice cream, to serve

To serve:

Honey

3 tbsp sesame seeds, toasted

You'll Need

Large container with lid

High sided frying pan

 

You might be interested in...

recipes

Mini Sticky Toffee Baked Alaska

Mini Sticky Toffee Baked Alaska
recipes

3-Ingredient Banana Ice cream

3-Ingredient Banana Ice cream
recipes

Affogato al Caffe with Dark Chocolate & Hazelnut Biscotti

Affogato al Caffe with Dark Chocolate & Hazelnut Biscotti
recipes

Snickers Ice-Cream Cake

Snickers Ice-Cream Cake