- 600 g vanilla ice-cream
- 55 g (¼ cup) white sugar
- 1 tsp ground cinnamon
- 3 plain flour tortillas, torn into small pieces
- 100 g (¾ cup) cornflake crumbs
- 3 eggs, lightly beaten with 2 tsp water
- vegetable oil, to deep-fry
- honey, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Start this recipe a day ahead. Freeze crumbed ice-cream for up to 1 month.
Freezing time overnight, plus 2 hours 30 minutes
Scoop ice-cream into 8 tennis ball-sized scoops. Place on a tray lined with baking paper and freeze overnight or until firm.
Combine sugar and cinnamon in a small bowl and set aside.
Process the tortillas in a food processor until chopped. Transfer to a bowl with cornflake crumbs and mix to combine.
Place cinnamon sugar, egg mixture and cornflake mixture in separate bowls. Dust ice-cream with cinnamon sugar and shake off excess. Dip in egg mixture, then coat in cornflake mixture. Return to tray and freeze for 30 minutes or until firm.
Repeat dusting, dipping and coating in Step 4, then freeze for a further 2 hours or until very firm.
Fill a deep-fryer or large pan one-third full with oil. Heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working with one ball at a time, and leaving others in freezer, gently drop ice-cream into oil and fry, spooning oil over the top to ensure even browning, for 30 seconds or until crisp and golden. Quickly remove ice-cream with a slotted spoon and serve immediately, drizzled with honey.
Photography by Brett Stevens.