Ingredients

• 1/2 cup milk
• 1 egg
• 1 litre FULL (has to be full) fat ice cream
• 1 cup Shredded coconut
• 1 teaspoon Nutmeg
• 2 tablespoons brown sugar
• 1/2 cup breadcrumbs

Method

1. Place some cling film on the bench and scoop enough ice cream out to make a ball in between a golf ball and tennis ball size. Grab the cling film and give a basic roll in hands and place on a metal tray, repeat with remaining ice cream until finished and place tray in the freezer for an hour.
2. Take out balls one at a time and re roll while still in the cling film to give it a more smooth finish and place quickly back in the freezer.
3. In a bowl mix together Breadcrumbs, coconut, nutmeg and sugar. Take balls out one at a time and hold in hands to slightly soften, then roll in mixture and place back in the cling film and return the freezer for 30 minutes.
4. Mix together egg and milk in a bowl and one at a time roll the balls in the egg mixture then again in the breadcrumb mixture, return to cling film and freeze again for another hr.
5. When you are ready to cook the balls, heat up some Canola oil, it will be hot enough when a small piece of bread browns in 15 seconds, cook balls one at a time for around 30 seconds or until brown. Serve straight away, I served mine with caramel topping but the choices are endless.
6. Remaining balls that haven't been cooked can stay in the freezer for a few months until needed, the initial process take a while but it's so worth it to have a dessert at home that normally is only from a chinese shop.