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
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. 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.
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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