Deep-Fried Ice Cream with Butterscotch Sauce


Preparation info

  • Difficulty


  • Serves at least


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About


Ice Cream

  • 12 egg yolks
  • 250 g (9 oz) caster (superfine) sugar
  • 500 ml (17 fl oz/2 cups) milk
  • 500 ml (17 fl oz/2 cups) thin (pouring) cream
  • 2 vanilla beans, split, seeds scraped out


  • 6 eggs, separated
  • 375 g (13 oz) caster (superfine) sugar
  • 80 g ( oz) butter, melted
  • 1 tablespoon natural vanilla extract
  • 175 g (6 oz) plain (all-purpose) flour, sifted

Butterscotch Sauce

  • 120 g ( oz) unsalted butter
  • 360 g (12¾ oz) soft brown sugar
  • 420 ml (14½ fl oz. 12/3 cups) thin (pouring) cream
  • 2 tablespoons natural vanilla extract
  • small pinch ice-cream stabiliser or xanthan gum

The Rest

  • vegetable oil, for deep-frying
  • 100 g ( oz. 12/3 cups) Japanese panko crumbs
  • 80 g ( oz) shredded coconut
  • 3 eggs


Ice Cream

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.


Preheat the oven to 170°C (325°F/Gas 3). Line two 18 × 20 cm (7 × 8 inch) slab tins with baking paper.

In a bowl, whisk the egg whites with 130 g ( oz) of the sugar until stiff peaks form. In another bowl, whisk the egg yolks with the remaining 245 g (8¾ oz) sugar until thick and pale. Add tablespoons hot water and continue to whisk for 2 minutes. Fold in the butter and vanilla, followed by the flour and a generous pinch of salt.

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. Bake side-by-side for about 10 minutes, or until risen and cooked. You can test by inserting a skewer in the middle of a sponge. If the skewer comes out dry, the sponge is cooked. If the skewer comes out a little doughy, pop the trays back in the oven for a few more minutes then retest.

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.

Butterscotch Sauce

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.

The Rest

Line a 20 × 30 cm (8 × 12 inch) slab tin with baking paper and chill in the freezer. Using an ice-cream scoop, scoop balls of ice cream about 5 cm (2 inches) in diameter onto the prepared tray. This must be done really quickly as the ice cream will start to melt. Once all the balls are on the tray, return to the freezer for the ice cream to harden, preferably overnight. They can stay in the freezer for up to 14 days before crumbing and frying them.

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 tablespoons water. Working quickly, remove the ice-cream balls from the freezer 2 or 3 at a time, dip each ball in the beaten egg and then coat evenly in the crumbs. Drop them straight into the deep-fryer. Fry each batch for 30 seconds, or until the outside is golden. Drain on paper towel. Spoon two tablespoons of butterscotch sauce into each serving bowl and pop a deep-fried ice-cream ball on top. Serve immediately!