Fried Ice Cream

Method

1. Bring ice cream ingredients to the boil in a medium saucepan. Remove from heat and pass the mixture through a fine sieve, then put aside and allow to completely cool down for churning later.
2. Place all raspberry jam ingredients into a small saucepan on medium heat, stirring well for about 10 minutes until all the raspberries have broken down and cooked through.
3. Blend the raspberries until smooth. Place the jam into a container and cover with clear wrap to avoid a skin forming on the surface. Place into the fridge to cool down.
4. Pre-heat the oven to 180 degrees Celcius. Using a whisk, combine the egg white, sugar and vanilla on medium speed until firm peaks form.
5. Fold in the egg yolks until combined, and then add the flour.
6. Spread the cake batter evenly onto a 40 x 30cm tray lined with baking paper and bake for 20 minutes or until golden brown. Remove from the baking tray and allow to cool.
7. Using a rolling pin, roll and flatten out the sponge until it is about .5mm thick.
8. To make the sponge casings, first cut 8 rectangular strips measuring 2cm x 19cm and 16 rectangular strips measuring 8cm x 4cm. Then cut the 8cm x 4cm pieces into oval shapes and set aside.
9. For the salted butterscotch, place a small saucepan on low heat and add the sugar gradually in 4 batches, stirring until the sugar is melted and golden in colour. Add in the butter and sea salt, stirring to combine.
10. In another saucepan, warm the cream and then pour it into the sugar mixture in 4 batches, whisking it continuously until combined.
11. For the egg wash, whisk together the eggs and milk and once combined, pass through a fine sieve.
12. Place the cooled ice cream the mixture into a bowl and churn for approximately 30 minutes.
13. Once ready, gently fold through raspberry jam, then place the mixture into a piping bag and pipe the mixture into your ice cream moulds. Place an ice cream stick in the mixture before popping the tray into the freezer to freeze until completely solid.
14. Working quickly, remove the ice-cream from the moulds and proceed to wrap the 2cm x 19cm strips of sponge around the edges of the ice cream. Gently press the oval sponge shapes onto each flat side of the ice cream. Place on a tray back into the freezer to firm up.
15. When you’re ready to fry, dip each ice-cream into the egg wash mixture, roll in the shredding coconut, then cook in the fryer on each side for 2 minutes or until golden. Place on a paper towel to remove excess oil.
16. To serve, add a spoonful of salted butterscotch to the centre of a plate, then place the ice-cream into the centre of the sauce and serve.