Fried ice cream in breadcrumbs

Ingredients:

For ice cream:

• 940 ml ice cream (with any filling)
• 3 cups breadcrumbs
• 4 eggs
• 1 tbsp. vanilla extract
• Vegetable oil for deep-frying (about 8 cups)
• Cocoa powder for dusting

For the sauce:

• 110 g chopped dark chocolate
• 6 tablespoons of milk
• 2 tbsp. heavy cream
• 1 tbsp (15 g) unsalted butter
• 1 tbsp. sugar
• 1/2 tsp vanilla extract
• A pinch of salt

Preparation:

1. Prepare ice cream: Place 8 scoops of ice cream on a baking sheet. Freeze for about 1 hour until firm.
2. Place the breadcrumbs in a shallow bowl. In another shallow bowl, whisk the eggs and vanilla extract.
   
   Dip the ice cream balls in the egg mixture, drain off any excess, then coat with breadcrumbs. Place the balls back on the baking sheet and freeze for another hour to allow the top layer to set.
   
   Dip them again in the egg mixture, then in the breadcrumbs. The ice cream balls should be completely coated. Freeze completely for at least another hour. (For the final step, you can wrap the ice cream balls in plastic wrap and store them in the freezer for up to 3 days.)
3. Prepare the sauce: In a microwave-safe bowl, combine the chocolate, milk, heavy cream, sugar, vanilla extract, and salt. Melt the mixture in the microwave in 30-second increments, stirring between each increment. The chocolate should be completely melted and the mixture should be smooth.
4. Heat about 6 cm of vegetable oil in a deep saucepan over medium-high heat to 200 degrees Celsius (400 degrees Fahrenheit). Fry the frozen ice cream balls, 2 at a time, for 30 seconds until golden brown. Remove them with a slotted spoon and drain on paper towels. Serve immediately with chocolate sauce. Sprinkle with cocoa powder.