1 litre good-quality vanilla ice-cream
¼ cup milk
¾ cup plain flour
1½ x 400 g plain madeira cake loaves, finely crumbled
2 litres vegetable oil or rice-bran oil, for deep-frying
Coconut caramel sauce
⅔ cup light coconut cream
⅔ cup brown sugar
1 tsp vanilla extract
- Place a tray in the freezer and chill until ready to use. Scoop out 8 balls of ice-cream and place on the chilled tray, then freeze for 1hr or until firm. Whisk eggs and milk together until well combined.
- Dip ice-cream scoops first into flour, then egg mixture, then cake crumbs. Return to the tray and re-freeze for 1 hr. Repeat process 2 more times. Freeze until ready to serve.
- Heat oil to moderate 180°C and gently lower in ice-cream balls, frying until just browned. Remove with a slotted spoon and place on paper towel to drain. Serve immediately with Coconut caramel sauce (below) and banana slices if desired.
Combine light coconut cream and brown sugar in a small saucepan, simmer gently until slightly thickened then stir through vanilla extract. To give a richer flavour, add a pinch of salt.