8 scoops of Carte D’Or Amaretto and Vanilla Ice Cream (200g/400ml)
100g plain flour
2 tsp baking powder
150ml water, chilled
1 tbsp oil
500ml oil for deep frying
A dusting of icing sugar
Scoop 8 balls of Carte D’Or Amaretto and Vanilla Ice Cream. Place on a baking tray lined with parchment paper and freeze for 1 hour.
Mix the batter; combine the plain flour, baking powder, water and oil in a large bowl and whisk until well combined.
Heat the oil in a deep fat fryer to 180°C. Remove the scooped ice cream balls from the freezer. Dip the balls into the batter then lower carefully into the hot oil using a slotted spoon. Fry 3 ice cream balls at one time. Remove using a slotted spoon and drain on kitchen paper.
Repeat until all of the ice cream balls have been deep fried.
Serve the ice cream balls on a platter, decorated with a dusting of icing sugar. Serve immediately.