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Fried Ice-cream with Highbank Orchard Syrup Sauce

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  • 250 grams caster sugar
  • 175 grams light brown sugar
  • 125 grams butter
  • Highbank Orchard Syrup
  • 350 mls. of cream
  • sugarless crepe
  • egg yolk

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Sauce:

  • heat in large clad pan over low heat until caramelized(somewhat clear and medium brown) and smooth,(do this slowly or caramel will burn and be bitter….not cooking enough will result in a grainy sauce and the butter will break out) quickly whisk in until smooth and well incorporated
  • 350 mls. of cream
  • remove from heat
  • add 350 mls Highbank Orchard Syrup

Fried Ice-cream:

  • 10 inch sugarless crepe
  • A 4 inch by 4 inch by 1 inch square of ice-cream
  • Place ice cream in centre of crepe
  • fold 2 opposite sides over each other (like wrapping a present)
  • Brush the two outside flaps with a bit of beaten egg yolk
  • Fold the flaps tightly but gently across the ice cream
  • Return to freezer
  • Heat veg. oil in a 4 inch pan or home fryer to 178⁰C
  • Carefully drop stuffed crepe in oil, count to 15. Turn over carefully and count to 10….quickly remove from oil, blot dry, place in dessert bowl and drizzle with sauce.

We serve ours with ground cinnamon spiced nuts and whipped cream.

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