In a bowl, whisk the egg yolks and sugar until they become pale yellow and thick. Put the milk, cream, and vanilla beans and seeds in a medium saucepan over a high heat and bring to the boil. Once boiling, remove the pan from the heat and set aside for a minute to cool. Discard the vanilla beans then whisk the hot liquid, a little at a time, into the sugary yolk mixture. Strain and leave the custard to cool. Transfer to an ice-cream machine and churn following the manufacturer’s instructions. Transfer to a deep container and store in the freezer.
In a bowl, whisk the egg whites with 130 g (
Fold the egg whites into the yolk mixture in three stages, making sure you don’t over-mix as you want to retain as much air in the batter as possible. Spread the batter evenly in the prepared tins.
Cool the sponges in their tins. Unmould them and put in the fridge for a couple of hours, uncovered, as we want them to dry out. After that time, slice the sponge into pieces about 12 cm × 5 cm × 5 mm (4½ × 2 × ¼ inch) thick.
Melt the butter and sugar in a saucepan over a medium heat. Using a thermometer, bring the mixture up to 160°C (315°F). Carefully pour in the cream (it will spit) and add the vanilla and 2 teaspoons salt. Bring the mixture back to the boil and simmer for 5 minutes. Using a hand-held blender, mix in the ice-cream stabiliser/xanthan gum.
An hour or so before you want to eat the ice cream balls, wrap each one up using 2 pieces of sponge. They should almost resemble tennis balls because of the way the pieces of sponge lie. Make sure every bit of ice cream surface area is covered with a bit of sponge – if there are holes, tear small pieces of sponge and use them to plug the gaps. Put the sponge-covered ice cream balls back in the freezer to harden up again.
Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. In a bowl, mix the panko crumbs and coconut together. In another bowl beat the eggs with
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