Fried ice cream

Scoop very firm ice cream into balls and freeze them until solid. Coat each ball in crushed cornflakes mixed with cinnamon, freeze again, then fry one at a time in oil heated to about 190 °C for 10–15 seconds, until the coating is golden.

The ice cream is frozen very hard, and its crunchy coating insulates it during a very brief fry in hot oil. Work quickly: if the balls soften before frying, the coating can split and the ice cream may leak out.

Yes. Use a small, deep, heavy-based pan and enough oil to cover a ball, checking the temperature with a cooking thermometer. Fry only one ball at a time and lower it gently with a slotted spoon; never leave hot oil unattended.

You can shape and coat the balls in advance, then keep them covered in the freezer until firm. Fry them just before serving; once fried, the crisp coating quickly softens.

Crushed cornflakes are a common coating, often mixed with cinnamon. You can also use crushed biscuits or breadcrumbs; press the crumbs firmly onto the frozen ice cream so there are no gaps.

Serve it straight after frying, while the outside is crisp and the centre is frozen. Chocolate or caramel sauce, whipped cream, and fresh fruit are popular accompaniments.

Usually, yes: the coated, very firm ice cream is immersed in hot oil for only a few seconds. Some recipes use a pan or a quick bake instead, but those methods do not produce quite the same fried coating.