Breville Avance BDF200 Manual page 25

Deserts
DEEP FRIED IcE cREAM WITh
Serves 4
caramel sauce
Full cream vanilla ice cream
500g 2 day old commercial Madeira cake,
processed into crumbs
3 eggs, beaten
¼ 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 immediately until ice
cream is very hard.
2. Meanwhile, break cake into small pieces and
process in a food processor or crumble with fingers
to yield 4 cups cake crumbs.
3. To coat ice cream, remove one ball at 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.
NOTE
Working one at a time ensures ice cream
doesn't melt.
4. Leave in freezer for a minimum 1 hour then repeat
coating in egg mixture then cake crumbs to ensure a
thick, firm 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,
approximately 30 seconds allowing oil to reheat
between each batch. Drain.
Serving suggestion: Serve immediately with
Caramel Sauce.
cARAMEl SAUcE
Serves 4
60g butter
¾ cup brown sugar
1 tablespoon cornflour
½ cup water
½ cup cream
pinch salt
1. Melt butter in saucepan or microwave. Add brown
sugar stirring until smooth.
2. Add cornflour blended with water; bring to boil
stirring until thickened.
3. Stir through cream and salt.
R13