Fried Ice-cream with Butterscotch Sauce
by Tarla Dalal
Added to 125 cookbooks
This recipe has been viewed 14025 times
Fried ice cream balls in honey-like, hot butterscotch sauce? It is a melt-in-the-mouth dessert that your family and guests with relish and enjoy. It is all about getting the technique right. So read the recipe carefully and follow it to the ‘T”. And you’re sure to receive one too many compliments for making such a yummy dessert!
- Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour.
- Remove from the flame and add ¼ cup of hot water. Place on a slow flame and make a syrup of one string consistency.
- Add the butter and cream and mix well.
- Allow it to simmer for 5 to 7 minutes till the sauce is of a honey consistency.
- Cool completely and keep aside.
- Line a tray with butter paper. Adjust your fridge temperature to low.
- Place the scoops on the tray at 25 mm (1") distance and keep in the freezer till they harden.
- Dip the hardened ice-cream balls in milk and roll in bread crumbs till coated properly.
- Put them back in the freezer to harden.
- Coat the ice-cream balls for about 3 to 4 times till a thick coating is achieved.
- Heat oil on high flame in a kadai.
- 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.
- When balls turn golden colour remove and serve immediately with butterscotch sauce. Repeat for the remaining ice cream to make more balls.
- Crushed cornflakes / desiccated coconut also make great coatings.
- Ensure that fried ice-cream is consumed immediately.
Nutrient values per serving
|Vitamin A||358.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0.6 mg|
|Folic Acid||3.4 mcg|
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