Deep Fried Ice Cream With Coffee Syrup - cooking recipe

Ingredients

1/2 gallon vanilla ice cream
1/3 cup breadcrumbs
1/4 cup shredded coconut
1/4 cup + 1 tbsp sugar
1 tsp ground cinnamon
2 None large eggs
None None vegetable oiI, for deep frying
None None coffee flavored syrup
1 None vanilla bean, seeds scraped out
1 cup freshly brewed strong espresso coffee

Preparation

Line a baking sheet with parchment paper and scoop 18 balls of ice cream onto it. Freeze for 1 hour until firm.
Combine the breadcrumbs, coconut, 1 tbsp sugar and cinnamon on a large plate. Whisk the eggs in a large shallow bowl. Working quickly, roll the ice cream balls in the breadcrumb mixture to lightly coat. Dip in the egg then roll again in the breadcrumb mixture. Return to the baking sheet and freeze for 1 hour, until set.
Meanwhile, to make the coffee syrup, heat the 1/4 cup sugar, vanilla seeds, coffee and 1/2 cup of water in a small saucepan over low heat. Cook, stirring occasionally, for 3 mins, until sugar dissolves. Cool.
Pour the oil into a large heavy-based saucepan, about 3 inches deep. Heat over high heat until a few breadcrumbs sizzle on contact. Deep-fry the ice cream balls, in batches, for 10-15 seconds until golden brown. Using a slotted spoon, transfer to paper towel to drain. Drizzle with the coffee syrup and serve immediately.