Serves – 4
Prep Time – 2o mins
Cook Time – 15 mins
Ingredients:
4 large scoops of Norco Vanilla ice cream
½ cup plain flour
3 eggs
2tbs milk
2 cups panko breadcrumbs
Coconut Carmel
1 cup Brown sugar
1 tin coconut cream
1 lime, zest and juice
Method:
Scoop 4 large scoops of ice cream then place them onto a baking paper lines tray. Place back into the freezer until ser firmly.
Set up a crumbing station. One plate with flour, once with the egg and milk whisked together, the last with panko breadcrumbs. Start by dusting the ice cream in flour then egg then into the breadcrumbs. Then coat in egg again and another layer of breadcrumbs. Return to the freezer. You can do this step ahead of time.
Combine the coconut cream and brown sugar in a saucepan. Cook over a medium heat until melted and caraemlised. Remove from the heat and add in the lime.
Heat a saucepan full of enough oil to cover the ice cream balls to 180deg c. Once at temperature drop the ice cream in an fry until golden on the outside. Once golden remove sand serve straight away.
Spoon some coconut caramel into a bowl and tip with the deep dried ice cream. Garnish with another little dollop of the caramel and toasted coconut.