Decadent dessert: caramel fried ice cream

Fried ice cream is always a hit. The coolness contrasted with the crunchy coating, never fails to excite the senses. Crushed cornflakes with coconut and cinnamon make the perfect sweet coating for these treats.

Prep time 30 min

Cook time 15 min

Serves 8

Ice cream balls

• 1 L (1 qt) vanilla ice cream
• 50 ml (1/4 c) whipping cream
• 10 ml (2 tsp) vanilla extract
• 500 ml (2 c) flaked coconut, finely chopped
• 500 ml (2 c) finely crushed cornflakes
• 2 g (1/2 tsp) ground cinnamonSauce
• 250 ml (1 c) sugar
• 125 g (1/2 c or 1 stick) unsalted butter or margarine
• 125 ml (1/2 c) evaporated milk
• Oil for deep-fat frying

1. For ice cream balls, scoop the ice cream into eight equal balls and place on a baking sheet. Cover and freeze until firm, about two hours.
2. In a medium bowl, combine the whipping cream and vanilla. In a large bowl, combine the coconut, cornflakes and ­cinnamon.
3. Remove the ice cream from the freezer and, wearing plastic gloves, shape the ice cream into balls. Dip the balls into the cream mixture, then roll in the coconut ­mixture, making sure to coat entire surface. Place the coated balls on a baking sheet. Cover and freeze until firm, at least three hours.
4. For sauce, heat the sugar in a heavy pot over medium heat until partially melted and golden, stirring occasionally. Add the butter or margarine. Gradually add the milk, stirring constantly. Cook and stir until the sauce is thick and golden, about eight minutes. Keep warm.
5. Heat the oil in an electric skillet or deep-fat fryer to 190°C (375°F). Fry the ice cream balls until golden, about 30 seconds.
6. Drain on paper towels. Serve immediately with the caramel sauce.

Vanilla isn't the only flavour in town. Use chocolate, strawberry or your favourite flavour for these ice cream balls. Butter pecan is particularly good.

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