Breville the Quick Fry BDF200 Instruction Booklet page 30

PAge heAder..... RECIPES
DEEP FRIED ICE CREAM WITH
CARAMEL SAUCE
Serves 4
INGREDIENTS
1 qty caramel sauce
1 Litre Full cream vanilla ice cream
500g (2) day old commercial Madeira cake,
processed into crumbs
3 x 60g eggs, beaten
¼ teaspoon milk
3 Litres oil for deep frying
METHOD
1. Place a scone tray into 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 on absorbent paper.
Serve immediately with warm caramel sauce.
CARAMEL SAUCE
Serves 4
INGREDIENTS
60g butter
¾ cup brown sugar
1 Tablespoon cornflour
½ cup water
½ cup cream
pinch salt
METHOD
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.
Serve ice cream with caramel sauce
and chopped fruit such as banana or
strawberries.
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