Home Deep-fried Ice Cream with Truffle Salted Caramel Sauce
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
Our value-added truffle products are a true testament to this, and one we are truly proud of.
While nothing beats fresh truffle, in Australia fresh truffles are only available from June to the end of August, however our high-quality range of truffle aroma enhanced products allows even the novice home cook to enjoy a truffle experience in their own home at any time of the year.
Our extensive recipe catalogue below, can help even the most basic home cook prepare an exquisite snack or meal.
Three things ensure success with this Aussie-Chinese classic: a firmly packed coating of breadcrumbs, very cold ice cream and very hot oil. Meanwhile, an enigmatic whiff of truffle in the butterscotch sauce takes this fun retro dessert to a whole new level. A half-cup measuring cup is perfect for scooping the ice cream out of the tub, while rolling it in your hands is the easiest way to shape it into balls. The best way to egg and crumb anything is to use one hand to dip into the egg and the other to roll in the crumbs, at the end you’ll need both hands to press the crumbs onto the balls but at least start out that way. Use a full-cream ice cream and commercial fine dry breadcrumbs for best results … and serve it with a glass of Truffle Hill Cane Cut Riesling for a dessert to remember.
Truffle Salted Butterscotch Sauce
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.