Now I know you are going to want these!!
Very very bad but tasting ooohhhhh so good!!
I only make these about once a year so that is ok…
Ok, maybe twice!!
Delicious but not an everyday treat sadly…..
Not a yeasty beasty but definitely a greedyboy favorite….I think they ate 3 each…
I have been making these for years after seeing them in a Chinese restaurant.
Which is sort of at odds with their mainly fruit desserts.
No way could this be considered a fruit:)
If you are an inquisitive soul like myself (that’s nice lady language for nosey parker) , and like to know the why, whats , where’s of it all…
Have a nosey, err peek at the link below:)
What will you need?
A Big pot of vegetable oil….about 4 litres in a large saucepan (perhaps you kept the doughnut oil from the other day).
1 packet of plain but sweet biscuits (I use nice biscuits or vanilla wines)..
You can also use breadcrumbs too…
1/2 cup of milk.
2 litre punnet of ice cream, preferable vanilla or french vanilla.
Anything else is too sweet and detracts from the crumb…
Get your ice cream scoop out and scoop 12 -14 balls of ice cream from your 2 litre tub!!
YOU MUST NOT EAT THE ICE CREAM- GET SOMEONE ELSE TO DO THIS STAGE IF YOU CAN’T CONTROL YOUR ICE CREAM INSTINCTS!!
Lay them on a tray lined with baking paper and pop into the freezer.
You need to leave them for at least 6-8 hours, overnight if possible.
Place biscuits in blender and whizz or do what I did this time and crush them with a rolling-pin.
Remove ice cream from freezer, you need to work quickly here:)
Place biscuit crumbs in a bag and put the ice cream balls in the bag and shake, baby, shake…
Place back on the tray and then place back in the freezer…
They need to freeze for at least 2-3 hours
Place eggs and milk in a bowl and whisk well.
Put biscuit crumbs in a tray or container.
Once again, you need to work quickly, roll the ice cream balls in egg mix and then into the bread crumbs.
Coat well and when completed return to freezer for 2-3 hours.
Remove from freezer and repeat above process, so you have 3 coatings.
You can just do 2 coatings if you like, but we like it extra crunchy and coated:)
After final coating, leave in freezer another 2-3 hours.
Bring oil in saucepan to medium high heat.
When ready, carefully place 3-4 ice cream balls in the pan.
Using a scoop or tongs, quickly turn the ice cream ball, so it is evenly browned.
This only takes 2-3 minutes, tops.
Remove and place on paper towel to drain a little and serve ASAP!!
This time, i drizzled maple syrup on them with a citrus biscuit and strawberry…
A caramel sauce is nice also but they are equally nice as they are…
ENJOY, ENJOY, ENJOY…..and undo that zip!!