1. For success with this recipe, it is important when making these ice-cream balls to have everything as COLD as possible. 2. Ice-cream MUST BE VERY HARD and should be a good quality full cream ice-cream. 3. Put a scone (biscuit) tray into freezer before starting to make the ice-cream balls, so it too is very cold. 4. ICE-CREAM BALLS: Remove ice-cream container from the freezer, scoop ice-cream into balls with an ice-cream scoop*, put onto prepared tray, return to freezer until hard. 5. Then, working very quickly, coat one or two ice-cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with breadcrumbs. 6. Place immediately on tray in freezer; repeat with remaining ice-cream balls. 7. Freeze the crumbed ice-cream balls until very hard, then repeat"egg-and-breadcrumbing" to give them a firm well covered coating. 8. They can now be left for several days until you wish to cook and serve them. 9. Cooking Ice-cream Balls: To fry, place ice-cream balls, two at a time, into deep hot oil, fry for 30 seconds or until golden brown, place on absorbent paper. 10. Serve immediately with Hot Caramel Sauce or Hot Chocolate Sauce or any of your favourite dessert sauces. 11. CARAMEL SAUCE: Put butter and sugar into a pan, stir over heat until butter has melted, add combined remaining ingredients, stir over low heart until sugar dissolves, increase heat, bring to boil. 12. Reduce heat, simmer 3 minutes, stirring constantly. 13. Sauce can be made ahead of time and warm through. 14. *TIP: Dip ice-cream scoop into a glass of water when scooping hard ice-cream into balls. ---------------------------------------------------------------------------
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