Recreate this favourite at home with this crispy golden deep-fried ice-cream recipe. Try it topped with chocolate syrup for the ultimate indulgence.
- 350 g bought madeira cake, coarsely chopped
- 4 large scoops vanilla ice-cream
- 3 eggs
- 1/2 cup packaged dried breadcrumbs
- vegetable oil, to deep-fry
- flavoured ice cream topping and fruit, to serve
Line a baking tray with baking paper. Process cake to make fine crumbs. Place cake crumbs in a large bowl.
Working quickly, roll ice-cream scoops in crumbs to coat evenly. Place on prepared tray. Freeze ice cream balls for 30 minutes or until firm. Reserve leftover crumbs.
Whisk eggs in a shallow bowl. Dip balls in egg, then in reserved cake crumbs to coat. Pat firmly to secure. Return to prepared tray.
Freeze for 30 minutes or until firm. Repeat coating and freezing sequence with remaining egg and dried breadcrumbs.
Heat oil in a large heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry balls, in batches, for 1 minute or until golden brown.
Tip: In this recipe, we used the Vanilla Bean & Chocolate Almonds ice cream by Bulla Murray St Ice Creamery.