Chinese Deep Fried Ice Cream With Caramel Sauce - cooking recipe

Ingredients

1 madeira cake
4 scoops vanilla ice cream
2 eggs
1 cup dry breadcrumbs
canola oil (for deep frying)
Caramel Sauce
2/3 cup cream
3/4 cup brown sugar
50 g butter
1 teaspoon vanilla extract

Preparation

To make caramel sauce:
Combine cream, sugar, butter and vanilla extract in a saucepan.
Cook stirring for 5 minutes until sugar dissolves.
Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens.
To make ice-cream:
Cut cake into 8 1cm slices.
Lay 1 slice cake in your hand.
Top with scoop of ice cream.
Place second piece of cake over top of ice cream and using your hands mould cake to form a ball around ice cream.
Transfer to a tray and place in freezer immediately. Repeat with all ice cream and cake.
Allow balls to stand in freezer for at least 1 hour.
Beat eggs in shallow bowl.
Place breadcrumbs onto a plate.
Working with one ball at a a time, roll in egg then coat with breadcrumbs and refreeze.
Freeze for at least 2 more hours or overnight.
Remove balls from freezer, stand 5 minutes.
Pour oil into saucepan. Heat and it is ready when a piece of bread dropped in turns brown within 15 seconds.
Lower 2 ice cream balls in at a time into the oil.
Cook for 1 minute until golden and drain on paper towel.
Serve immediately drizzled with caramel sauce.