Fried Ice-cream

This is my take on deep fried ice-cream. Vanilla ice-cream encased in layers of crushed cornflakes, which has been frozen for at least one-day or overnight. I used to always make three layers, fearing that the ice-cream would melt out. However, I would have to cook the crumbed ice-cream for longer to ensure that the egg and flour is cooked, meaning that most of the ice-cream would have melted upon serving. So, this time, I decided to just make two layers and it was perfect!

Next time, I'm thinking of adding some shredded coconut to the crushed cornflakes for a different flavour.

Ingredients (serves 4)

Vanilla ice-cream (you can use any kind of ice-cream you like)
Kellogg's® Cornflakes
1/2 cup plain flour
2 eggs
1 Tbs milk
1 tsp vanilla essence

You will have to prepare this at least a day before serving, to make sure that the ice-cream and crumb casing is frozen well.

1. Scoop out 4 balls of ice-cream. place them in a tray or container and place them in the freezer for about an hour. You may have to put each ball into the freezer after each scoop to prevent them from melting.
2. Meanwhile, whisk the egg, milk and vanilla essence in a bowl.
3. Crush the cornflakes in a blender until they are at a bread-crumb consistency.
4. Place the flour, egg mix and crushed cornflakes into three different bowls.
5. Take the ice-cream balls out of the freezer and roll each of them in the flour, then the egg mix and then the corn-flake crumbs.
6. Place the crumbed ice-cream balls back into the freezer for about another hour.
7. Repeat step 5 and this time, freeze the ice-cream overnight, or for at least 3 hours.
8. Heat up oil in a small pot and fry each ice-cream for about 30 seconds. To test if the oil is hot enough, just put a piece of cornflake into the oil and see if it starts to bubble.