Deep-Fried Ice Cream with Butterscotch Sauce

Preparation info
  • Serves at least


    • Difficulty


Appears in

By Dan Hong

Published 2014

  • About


Ice Cream

  • 12 egg yolks
  • 250 g (9 oz) caster (superfine) sugar


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