Fried Bao Ice Cream Sandwich

This surprisingly simple dessert is sure to please the crowd. Thanks to Sam Goodwin for this delicious recipe!

 

fried bao ice cream sandwich

Preparation & Cooking time: 25 minutes
Difficulty: Easy
Servings: Serves 6

Ingredients: 1 egg
2 egg yolks
1/2 cup sugar
1 tsp vanilla extract
250ml cream
100ml thick strawberry yoghurt

6 medium-large bao buns, defrosted
Icing sugar
Strawberries, sliced (optional)

Method

1. To make frozen yoghurt parfait, start by adding eggs, sugar & vanilla into a heat-proof mixing bowl, whisk until just combined. Place over saucepan of boiling water, & whisk constantly until it’s thick, pale, & doubled in volume; this will take about 5 minutes. Make sure the bottom of the mixing bowl is not touching the boiling water. Remove from heat when done, and allow to cool slightly.
2. Meanwhile, whip cream to soft peaks. Gently fold in strawberry yoghurt & egg mixture into cream gradually, adding 1/3 of the yoghurt & egg mixture at a time. 
3. Line a 20x30x4cm baking tray (or similar) with cling film. 
4. Pour parfait mixture into lined tray, spread out to even layer, it should be 2-3cm thick. Fold edges of cling film onto the top of the mixture gently to cover. Place in freezer for 5-6 hours or until frozen.
5. Just before serving, preheat deep fryer to 180c.
6. Fry bao buns in 2-3 batches until golden brown and crispy. Place on paper towel lined tray to drain & cool slightly.
7. Remove parfait from freezer. Lift out of tin using edges of cling film. Cut into 6 even sized squares.
8. To serve, sandwich a piece of yoghurt parfait in between fried bao bun. Dust with icing sugar. 

 

Tip: 

  • If you don't have a deep fryer, you can half-fill a saucepan or work with vegetable oil, bring it up to temperature and then gently place each bao bun in the oil and fry until golden brown. To test if your oil is hot enough, dip a small piece of bread in the oil - if it fries and goes crispy, the oil is ready.
  • For safe deep frying, never touch the oil with your hands and use tongs to place food gently into the oil, angling away from you in case any oil splashes up.

 

Recipe thanks to Masterchef's Sam Goodwin!

You can watch Sam make this recipe in the Love Food Hate Waste short documentary >> WATCH IT HERE