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Crunchy Ice Cream with Red Berry Salad
This is a fun and unusual way to cook with ice cream. It also works well with Carte D’Or Dark Chocolate Ice Cream for a more indulgent option.
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8 scoops of Carte D’Or Vanilla Ice Cream (200g/400ml)
100g brown breadcrumbs
50g soft brown sugar
50g ground almonds
Oil for frying
4 strawberries, sliced
Scoop 8 balls of Carte D’Or Vanilla Ice Cream, place on a lined baking tray and freeze for 10 minutes.
Mix the breadcrumbs, brown sugar and ground almonds in a large bowl.
Beat the eggs in a separate bowl.
Dip the frozen ice cream balls first into the egg then into the breadcrumb mix. Place back onto the tray and freeze again for 10 minutes.
Repeat step 4 to coat twice.
Mix the strawberries, blueberries and blackcurrants in a bowl and transfer to a serving bowl.
Cook heat the oil in a deep fat fryer to 180°C. Fry the coated ice cream balls for 30-40 seconds. Drain on a paper towel and place in a serving platter.
Serve immediately with the red berry salad.