Surprise Caprice

I found this recipe for deep-fried ice cream, faded and handwritten on a piece of paper that fluttered out of L’Art Culinaire Français, when a friend gave it to me as a present. We could not trace the recipe to the Caprice restaurant in London but research by Robin Weir and Caroline Liddell for their book, Ices, traces deep-fried ice cream to the World’s Fair in Chicago in