Recipe: Deep-Fried Ice Cream for Marilyn

DEEP-FRIED ICE CREAM

4 1/2 lbs of ice cream (any flavour of your choice)
Enough oil for deep frying
bamboo sticks for skewers
Sponge cake crumbs
Breadcrumbs

BATTER:
4 1/2 ozs plain flour
1/4 cup milk
1/4 cup water
3 egg whites

Scoop out ice cream into balls with an ice cream scoop. Wrap the balls in aluminium foil.

Arrange them in neat rows and pack them up in an airtight plastic container.

Set freezer compartment of the refrigerator to the lowest temperature and freeze the ice cream balls for a day.

Remove the aluminium foil from the ice cream balls and coat completely with sponge cake crumbs. Wrap in aluminium foil again and deep freeze for a day.

Combine flour, water and milk and mix well. Beat up egg whites until stiff, then stir gently and lightly into flour mixture.

Leave batter in the refrigerator for 30 minutes to one hour.

Remove aluminium foil from the ice cream balls.

Push a bamboo stick into each ball of ice cream and dip into the batter. Roll in breadcrumbs.

Deep freeze again until firm. (It takes two to three hours if the freezer compartment is really cold.)

Just before deep frying, heat enough clean oil in a wok. (Oil should be just fairly hot and not smoking hot.)

Deep fry ice cream balls (in batches) until slightly golden. Serve immediately.