Sticky date fried ice cream

This is essentially a ball of ice-cream with a sticky date pudding layer. You might require a bit of patience, but the result is well worth it. What a way to entertain your guests!

• makes

  16

• prep

  45 minutes

• cook

  35 minutes

• difficulty

  Mid

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Ingredients

• 1 litre vanilla ice cream
• 3 eggs, lightly beaten
• 120 g (2 cups) panko breadcrumbs
• 60 g (2 cups) cornflakes, crushed
• Vegetable oil, for deep frying
• Sparklers, to decorate

Sticky date pudding

• 280 g (1¾ cups) pitted dates, roughly chopped
• 1 tsp bicarbonate of soda
• 250 ml (1 cup) boiling water
• 40 g (¼ cup lightly packed) soft brown sugar
• 80 g unsalted butter, softened
• 2 eggs
• 185 g (1 ¼ cups) plain flour
• 1½ tsp baking powder

Brandy butterscotch

• 75 g butter
• 185 g (1 cup lightly packed) soft brown sugar
• 185 ml (¾ cup) thickened cream
• 1 tbsp brandy (optional)

Freezing time: 3 hours

Instructions

1. Preheat a fan forced oven to 160˚C. Grease and line the base and sides of a 20 cm square cake tin with baking paper.
2. For the sticky date pudding, combine the dates, bicarbonate of soda and boiling water in a heatproof bowl and soak for 15 minutes.
3. Place the dates and soaking water in a food processor with the remaining pudding ingredients and blend until smooth. Pour into the lined tin and bake for 35 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool, then cut into 1 cm thick slices, about 10 cm long.
4. While the pudding is cooking, scoop round balls of ice cream onto a lined tray. Place in the freezer until ready to use.
5. Wrap two cooled slices of cake around a ball of ice cream, place in a plastic container and freeze for at least 2 hours. You can wrap the balls in plastic wrap if you want to maintain a very round shape.
6. Place the beaten eggs into a bowl and combine the panko and crushed cornflakes in another bowl. Dip the covered balls of ice cream in beaten egg and then into the crumb mixture. Freeze again for at least another 30 minutes or until ready to fry.
7. For the butterscotch sauce, place all the ingredients in a small saucepan and bring to a simmer. Simmer for 2 - 3 minutes or until thick.
8. Heat the oil in a deep fryer or heavy based saucepan to 200˚C. Fry the ice cream for about 45 seconds until golden brown, then serve with the butterscotch sauce and a sparkler on top.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Showstoppers

Watch The Full Episode Here

PG

Watch The Full Episode Here

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