Fryer and Ice

Directions

1. 1
   Prepare the ice cream: Scoop 8 balls of ice cream onto a baking sheet.
2. 2
   Freeze until hard, about 1 hour.
3. 3
   Put the panko in a shallow bowl.
4. 4
   In another shallow bowl, whisk the eggs and vanilla until combined.
5. 5
   Roll the ice cream balls in the egg mixture; let the excess drip off, then roll in the panko to coat.
6. 6
   Return to the baking sheet and freeze until the coating is firm, about 1 hour.
7. 7
   Repeat, rerolling in the egg mixture, then the panko (the ice cream should be completely covered).
8. 8
   Return to the freezer until firm, at least 1 more hour.
9. 9
   (At this point, you can wrap the breaded ice cream in plastic and freeze for up to 3 days.)
10. 10
    Make the sauce: Combine the chocolate, milk, heavy cream, butter, sugar, vanilla and salt in a microwave-safe bowl.
11. 11
    Microwave in 30-second intervals, stirring, until the chocolate is melted and the sauce is smooth.
12. 12
    Heat about 2 1/2 inches of vegetable oil in a deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees F. Fry the frozen ice cream balls, two at a time, until the coating is golden brown, about 30 seconds.
13. 13
    Remove with a slotted spoon and drain on a paper towel-lined plate.
14. 14
    Serve immediately with the chocolate sauce; dust with cocoa powder.
15. 15
    Photograph by Kang Kim