Fried Ice Cream with Truffle Salted Caramel Sauce

Fried Ice Cream with Truffle Salted Caramel Sauce

Food Recipes Truffle Pink Himalayan Salt Truffle Recipes

Three things ensure success with this Aussie-Chinese classic: a firmly packed coating of breadcrumbs, very cold ice cream and very hot oil. Meanwhile, an enigmatic whiff of truffle in the butterscotch sauce takes this fun retro dessert to a whole new level. A half-cup measuring cup is perfect for scooping the ice cream out of the tub, while rolling it in your hands is the easiest way to shape it into balls. The best way to egg and crumb anything is to use one hand to dip into the egg and the other to roll in the crumbs, at the end you’ll need both hands to press the crumbs onto the balls but at least start out that way. Use a full-cream ice cream and commercial fine dry breadcrumbs for best results … and serve it with a glass of Truffle Hill Cane Cut Riesling for a dessert to remember.

Truffle Salted Butterscotch Sauce

  • 125g unsalted butter
  • 100g (½ cup) brown sugar
  • ½ cup cream
  • 1 teaspoon Truffle Hill Truffle Infused Australian Sea Salt
  • 2 tablespoons Cointreau

Serves

4

Ingredients

  • 500ml full-cream vanilla ice cream
  • Truffle Pink Himalayan Salt
  • 1 egg
  • 2 tablespoons milk
  • 1 cup fine dry breadcrumbs
  • Vegetable oil, for deep-frying

Method

Roll ice cream into 4 balls, place on a baking paper-lined plate and return to freezer until very hard. Lightly beat egg and milk together and place in a bowl. Place breadcrumbs in another shallow bowl. Working one at a time, dip balls into egg mixture, then roll in breadcrumbs, pressing them on firmly. Return to the plate and freeze until hard.Repeat the egg and breadcrumb mixture twice more, pressing and rolling the balls in your hands to firmly coat them and give a smooth shape, returning them to the freezer for at least an hour between coatings. Return to freezer until very hard, preferably overnight. Make Truffle Salted Butterscotch Sauce: combine butter, sugar, cream and salt in a saucepan and bring to the boil, stirring occasionally. Remove from heat, stir in Cointreau, transfer to a sauce jug and set aside. Heat oil in a saucepan until very hot. One at a time, use a slotted spoon to lower the balls into the oil for 20-30 seconds, just until they’re golden brown. Drain on paper towel.

Serve immediately with Truffle Salted Butterscotch Sauce.

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