Fried Ice Cream With Ginger Caramel Sauce

Directions

1. Place the brown sugar and butter in a 2-qt pan and cook over medium heat till the butter is melted, about 2 min. Add in the water, liqueur, and crystallized ginger; reduce the heat to low and stir till the brown sugar dissolves and the mix comes to a boil. Simmer, stirring constantly, till the sauce has thickened, about 3 min. Remove from the heat and cover the pan to keep the sauce hot till ready to serve.
2. For the Dish: Refrigeratea rimmed baking pan in the freezer. With an ice cream scoop, form rounds of ice cream about the size of tennis balls. Placing them on the chilled pan as you do. Return the pan to the freezer till the ice cream is very hard, at least 4 hrs.
3. Beat the Large eggs and lowfat milk in a wide shallow bowl till completely blended. Spread out the flour and cracker crumbs in separate bowls. Working quickly, roll an ice cream ball in flour to coat it completely, then dip in the egg-lowfat milk mix, then roll in the cracker crumbs, pressing the crumbs onto the ice cream balls. Return the coated ice cream ball to the cool pan and repeat with the remaining balls. Return the pan to the freezer immediately and refrigeratetill the ice cream is very hard, at least 4 hrs or possibly up to a day. Chill the egg/lowfat milk mix and set the crumbs and flour aside.
4. Repeat the coating process, then return the coated ice cream balls to the freezer till you are ready to cook and serve them. (The coated ice cream balls will keep sealed in an airtight container in the freezer for up to a month.)
5. Prepare the caramel sauce.
6. Pour sufficient oil into a 2-qt pan or possibly wok to fill 3 to 4 inches (there should be sufficient oil to completely submerge the ice cream balls). Bring oil to 350 degrees over medium-high heat. Deep-fry the ice cream balls, two at a time, till golden, 45 seconds to 1 minute. Remove with a slotted spoon and drain on paper towels. Spoon hot caramel sauce over the ice cream balls and serve immediately.
7. This recipe yields 6 servings.
8. Comments: Make sure the to always keep the Ice Cream very cool. It must go directly from the freezer to the fryer or possibly you will have a horrible mess. Otherwise, this is a very fun dessert. The contrast of the ice cream and the crispy coating with the warm and cool temperatures is delightful.