RECIPE MAGIC!

This wild dessert creation takes your favourite frozen treat, coats it in crispy Panko breadcrumbs, and then a fast fry in fresh extra virgin olive oil for a mind-blowing combination of hot and cold, crispy and creamy. The magic happens when the crunchy golden shell protects the still-frozen ice cream centre. It's one of those "how does that even work?" dishes that never fails to impress.

INGREDIENTS:

  • 4 rounded scoops vanilla ice cream (firmly frozen)
  • 2 cups Panko breadcrumbs
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • Extra Virgin Olive Oil (Mild intensity) for frying

DIRECTIONS:

  1. Preparation (Day Before): Scoop ice cream into large balls. Place on a baking sheet lined with parchment paper. Freeze for at least 2 hours or overnight until very firm.
  2. Coating Process: Mix cinnamon with Panko. Set up 3 bowls with flour, eggs and Panko mixed with cinnamon. Beaten eggs. Working fast, roll frozen ice cream balls in flour, then egg, than Panko, thoroughly coating. Double coat by repeating egg and Panko. Return coated ball to freezer immediately. Freeze for 3 hours.
  3. Frying: Heat EVOO in a small but deep pot to 375° enough to easily cover coated ice cream ball. One at a time, remove ice cream balls from freezer and place in pot, frying for 20-30 seconds until golden brown. Place on paper towel. Repeat with remaining balls. 
  4. Serve: Place on dish. Optional: Drizzle with aged dark balsamic of your choice.