1 liter of ready-to-eat vanilla ice cream
10 double sheets of aluminum foil
For the Batter
1 cup of cold water
1 egg
1 tablespoon of cornstarch
1/2 teaspoon of salt
For the Coating
2 cups of cold water
2 cups of melted chocolate
1 cup of grated carrot
1 tablespoon of butter
For Frying
1 liter of vegetable oil
For Decorating
White and black sesame seeds (toasted)
1 liter of ready-to-eat vanilla ice cream
10 double sheets of aluminum foil
For the Batter
1 cup of cold water
1 egg
1 tablespoon of cornstarch
1/2 teaspoon of salt
For the Coating
2 cups of cold water
2 cups of melted chocolate
1 cup of grated carrot
1 tablespoon of butter
For Frying
1 liter of vegetable oil
For Decorating
White and black sesame seeds (toasted)
Step 1
Make balls out of ice cream and wrap each one with aluminum foil
Place in the freezer for 24 hours
In a bowl, whisk together cold water, egg, and egg white until well combined
Gradually add cornstarch to form a batter
Mix in carrot and place in the refrigerator for 15 minutes
Step 2
In a saucepan, combine ingredients for the coating and bring to a medium heat
Whisk constantly to mix well
Reduce by one-third and remove from heat
Heat oil in a separate saucepan until hot
Dip ice cream balls into the batter and fry them quickly in the hot oil
Remove from the oil immediately and serve with the coating and toasted sesame seeds.
