Fried ice cream

Ingredients for 2 servings:

• 2 scoops of ice cream (vanilla), large
• cornflakes
• 2 eggs
• Oil for frying
• 500 g berries (raspberries, currants)
• 2 tbsp sugar
• Water

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Chill the vanilla ice cream scoops in the freezer for 1 hour. Crumble the cornflakes and scatter them on a large platter. Remove the chilled ice cream scoops from the freezer. Separate the egg whites from the yolks and place them in a soup bowl. First, dip the ice cream scoops in the egg whites, then roll them in the cornflake crumbs until each scoop is completely covered. Return to the freezer for 2 hours. Heat oil in a saucepan until almost boiling. Briefly lower the frozen ice cream scoops into the boiling oil with a slotted spoon until the cornflakes turn golden brown. Immediately arrange on a serving plate and serve with a currant and raspberry sauce. For the sauce: Boil the berries with 2-3 tablespoons of water until a sauce forms, then sweeten with 1-2 tablespoons of sugar.