We created this dessert to respect the great Scottish food tradition of anything that frying anything and everything. The happy reactions of people are proof that sometimes simple things in life are the best … fried! We use toffee ice cream and vanilla coated with bee hives biscuits that are destroyed and sold stabbed on wooden ice loli sticks. If you can’t find the same thing, the ice cream sandwich stem works well, as long as it is not coated with Choc. This can be a mess: eating guide. For drink. Do both simultaneously.
HOW TO MAKE METHOD
- Using a food processor, blitz biscuits become fine crumbs. Their tip into a bowl and set aside.
- In another bowl, beat the eggs lightly, then shake the milk. Put the flour into the third bowl. Set aside.
- To make chocolate sauce, pour cream into a pan and boil gently. Turn off the heat and beat the chocolate until smooth and smooth. Set aside.
- Taga Large Pans or Large Based Pot a Thigh Full of Vegetable Oil. Heat over medium heat until it reaches 180ºC (350ºF) when tested with a cooking thermometer, or until the bread cube that falls into the oil turns golden brown in 15 seconds.
- After the oil has reached a constant temperature, remove the ice cream from the freezer. Work quickly, remove their wrapper. (If using ice cream stems, quickly stab each on the wooden loli ice stick, to make it easier to handle during the layer and fry.) Clean the flour in the flour, then the egg mixture, then into the crushed biscuit, make sure the ice cream coated evenly.
- Lower each ice cream into a deep fryer and fry for 45 seconds to 1 minute, or until golden; You might need to cook it in two batch. Delete directly to the serving plate. Spoon chocolate sauce, sprinkle with hundreds and thousands and serve immediately.
- 250 g (9 oz) packet of arrowroot milk biscuits (cookies)
- 4 eggs, beaten
- 2 tablespoons milk
- 110 g (3 3/4 oz/3/4 cup) plain (all-purpose) flour, sifted
- Vegetable oil, for deep-frying
- 6 ice creams on wooden popsicle-sticks (or 6 ice-cream sandwich bars plus 6 wooden popsicle-sticks), frozen as long as possible in the coldest part of the freezer
- Hundreds and thousands, for sprinkling
- 125 ml (4 fl oz/1/2 cup) thin (pouring) cream
- 40 g (1 1/2 oz) dark chocolate (70% cocoa), bashed into small pieces