Monday, January 10, 2011



8 scoops of vanilla ice-cream
1 cup milk
Fresh bread crumbs to coat

For the butterscotch sauce

½ cup sugar
1 tablespoon butter
4 tablespoon fresh cream
¼ teaspoon vanilla essence

Other ingredient

Oil for deep-frying

For the butterscotch sauce
1. Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour.
2. Remove from the flame and add ¼ cup of hot water. Place on a slow flame and make a syrup of one string consistency.
3. Add the butter and cream and mix well.
4. Allow it to simmer for 5 to 7 minutes till the sauce is of a honey consisten
5. Cool completely and keep aside.

How to proceed
1. Line a tray with butter paper. Adjust your fridge temperature to low.
2. Place the scoops on the tray at 25 mm (1") distance and keep in the freezer till they harden.
3. Dip the hardened ice-cream balls in milk and roll in bread crumbs till coated properly.
4. Put them back in the freezer to harden.
5. Coat the ice-cream balls for about 3 to 4 times till a thick coating is achieved.
6. Heat oil on high flame in a kadai.
7. Remove ice cream balls from fridge (only 2 at a time) and dip in hot oil, make sure the balls are completely immersed in the oil. Don't turn them while frying, just dip and remove.
8. When balls turn golden colour remove and serve immediately with butterscotch sauce. Repeat for the remaining ice cream to make more balls

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