Roll ice cream into 4 balls, place on a baking paper-lined plate and return to freezer until very hard. Lightly beat egg and milk together and place in a bowl. Place breadcrumbs in another shallow bowl. Working one at a time, dip balls into egg mixture, then roll in breadcrumbs, pressing them on firmly. Return to the plate and freeze until hard.Repeat the egg and breadcrumb mixture twice more, pressing and rolling the balls in your hands to firmly coat them and give a smooth shape, returning them to the freezer for at least an hour between coatings. Return to freezer until very hard, preferably overnight. Make Truffle Salted Butterscotch Sauce: combine butter, sugar, cream and salt in a saucepan and bring to the boil, stirring occasionally. Remove from heat, stir in Cointreau, transfer to a sauce jug and set aside. Heat oil in a saucepan until very hot. One at a time, use a slotted spoon to lower the balls into the oil for 20-30 seconds, just until they’re golden brown. Drain on paper towel.

Serve immediately with Truffle Salted Butterscotch Sauce.