Ingredients:

  • 5 quarts premium Vanilla Bean Ice Cream
  • 1 cup (120g) All-Purpose Flour
  • 2 large Eggs, whisked well
  • 2 cups (approx. 150g) Corn Flakes, crushed finely
  • ½ cup (60g) Panko Breadcrumbs
  • 2 tablespoons Granulated Sugar
  • ¼ teaspoon Salt
  • 4 cups (approx. 1 Litre) Vegetable or Canola Oil for frying

Instructions:

  1. Portion: Using a sturdy scoop, quickly form 6 uniform balls of ice cream onto a parchment-lined baking sheet. Initial Freeze: Place the sheet directly into the deepest, coldest part of the freezer for at least 1 hour.
  2. The Double Dip: Remove the sheet. Quickly roll each scoop in the flour mixture (Bowl 1). Return to the freezer for 30 minutes.
  3. Second Coating: Dip the floured scoops into the beaten egg wash (Bowl 2). Immediately roll the egg-washed scoops firmly into the dry coating mixture (Bowl 3), ensuring a thick, even layer. Press gently to adhere.
  4. The Deep Chill: Return the coated scoops to the freezer for a minimum of 3 additional hours, or until they are completely rock-hard.
  5. Heat Oil: Pour the oil into the deep pot. Attach the thermometer and heat the oil slowly to 375°F (190°C).
  6. Fry in Batches: Working quickly, carefully lower 1 or 2 frozen scoops into the hot oil using a slotted spoon or spider strainer.
  7. Cook & Drain: Fry for approximately 60 to 90 seconds, turning gently, until the coating is deep golden brown. Remove immediately and place on paper towels to drain excess oil.
  8. Serve Swiftly: Place the hot fried ice cream balls into chilled serving bowls immediately and top with desired sauces.