Following a visit to a Naturopath, I've been cutting gluten out of my diet. On the weekend I wanted to make Chinese food. I have a Chinese cook book, but the recipes aren't gluten free. So...I just substituted ingredients containing gluten for the gluten-free alternatives.
The whole meal was a big hit, but the fried ice-cream was a big winner. So here's the recipe:
Ingredients:
2L full cream good quality ice cream.
gluten free flour
2 eggs
1/4 cup milk
rice bread crumbs (or you could use ordinary gluten free bread crumbs)
Oil for deep frying
Put a baking tray in the freezer until it is very cold.
Using an ice cream scoop, scoop the ice cream into balls and place on the baking tray. Place in the freezer until hard.
Take the ice cream balls out of the freezer and working quickly, coat the balls in the flour. Shake off excess flour, dip in combined beaten eggs and milk, then in breadcrumbs. Place back on the tray and back in the freezer until hard.
Repeat the egg/milk and breadcrumbing until you have a firm coating. Freeze until hard.
When it comes time to fry the ice cream balls, place ice cream balls two at a time in deep hot oil. Fry until golden, about 30 seconds. If you leave it too long, the ice cream will melt and disperse into the hot oil. Place on absorbent paper to drain the oil. Serve immediately.
I found the rice bread crumbs gave the finished product a super crispy coating and was delicious. The kids had chocolate sauce on theirs, but I loved mine with my home made lemon and lime curd, which was a surprisingly delicious combination with the fried ice cream.
Recipe adapted from The Australian Women's Weekly Home Library Chinese Cooking Class Cookbook, published 1995.
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