Fried Ice Cream
- 2 cups London Dairy Vanilla Ice Cream
- 12 slices pound cake
- Half cup Flour
- Half cup cold water
- 1 cup Bread crumbs
- Oil
- 1 tbsp powdered sugar
- Fresh strawberry
- Line a small baking sheet with parchment paper and scoop out 3 balls of London Dairy Vanilla Ice Cream onto the baking sheet. Freeze for 1 hour.
- Lay 3 slices of cake on a sheet of plastic wrap and gently flatten the cake with a rolling pin.
- Take one London Dairy Vanilla Ice Cream scoop out of the freezer and place it in the center of the cakes. Use the plastic wrap to help bring the cake around the ice cream. While wrapped in plastic wrap, gently press the cake into the ice cream to form a ball and freeze for at least 1 hours to harden. Repeat with remaining ice cream.
- In a small pot, heat oil. The oil should be at least 7 cm high to deep fry.
- In a bowl, make the tempura batter by mixing flour and water. The consistency should be similar to pancake batter and small clumps are fine; don't overmix. Prepare another bowl with bread crumbs.
- Once the oil is heated, take once ice cream ball out of the freezer and coat it in the tempura batter. Let the excess drip off then coat it in bread crumbs.
- Deep fry the ice cream for 20-30 seconds until golden brown and drain on a wire rack.
- Serve with powdered sugar dusted & strawberry on top.
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