Fried Ice Cream with Pepper and Cherries

For ice cream, it is advisable to get ice cream from the ice cream parlor, as the ice cream from the supermarket is usually too creamy and therefore melts too quickly when frying.

Mix the egg with milk, flour, 50 g sugar and a pinch of salt to form a dough. If you like, you can add a dash of amaretto or frangellico to the dough.

For the breading, the biscuits are crumbled very small, the easiest way to do this is with a stand mixer. Then spread the breading in a flat shape.

Briefly roll the ice cream ball in the batter and then turn it in the pan with the breading until the ball is completely covered with breading. Repeat with the other ice cream scoops. Then place the balls in the freezer for at least 4 hours and turn them every now and then in the breading to make sure that all the ice cream is breaded.

For the pepper cherries, heat the remaining sugar with 100 ml of water in a pan and wait until the sugar starts to caramelize, then add the red berries and deglaze with red wine. Wait until the mixture has boiled and then add the cherries. Lower the temperature, when the cherries are no longer frozen they can be served.

To deep-fry the ice, fill a small saucepan with the oil and heat for at least 10 minutes at the highest level. The oil is hot enough when bubbles form on a wooden spoon. Then put the ice in the oil for a maximum of 8 seconds and then take it out again.