Deep-Fried Ice Cream, Salted Caramel Sauce and Baileys Truffles.
- Vanilla bean ice cream, scooped into balls and frozen overnight
- 250g Arrowroot biscuits, crushed
- 2x 500g Butternut Snap biscuits, crushed
- Reserve half the Butternut Snap crumbs and mix remaining Arrowroot and Butternut Snap crumbs
- 2 eggs, 1 cup cream, dash vanilla, beaten together
Roll ice cream balls in egg wash and crumbs, freeze.
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Salted Caramel Sauce
- 2 cups sugar, melt in pan until caramelised
- Add 200g butter
- Add 1 cup cream, bring to the boil, simmer five minutes
- Add 2 tsp sea salt. Pour into a jar, refrigerate.
Baileys Truffles
- 225g white chocolate, melted
- Add 1/4 cup Baileys, 100ml cream and 100g Butternut Snap crumbs
- Refrigerate. Roll into balls and split into thirds. Coat one-third in white chocolate, one-third milk chocolate and one-third in Butternut Snap crumbs.
Fry ice cream balls, two at a time. Assemble.
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Jodie Bruton
Journalist
