Fried Taro Ice Cream

by Krystal Wolfe

1 gal Taro Ice Cream

4 cups Panko Bread Crumbs

1.5 cup Shredded Coconut

4 Eggs

4 Tsp Sugar

2 qt Soybean Oil

Dry Ice

1. Take an ice cream scoop worth of ice cream and roll into a ball.

2. Cover in plastic wrap.

3. Put over dry ice for approximately 20 minutes or until firm.

Repeat the above steps for each ball.

4. Place on the table two bowls or single use pie pans.

5. In one pie pan whisk together sugar and eggs until the mixture is consistent.

6. In the other pan combine the panko bread crumbs and coconut. Ratio used depends on taste i used about a 3:1 ratio of panko bread crumbs to coconut.

7. Remove one ice cream ball.

8. Roll ice cream in eggs and thoroughly coat.

9. Roll in panko and coconut mixture and thoroughly coat.

10. Cover ice cream ball in plastic wrap.

11. Put over dry ice for approximately 15 minutes or until the egg, panko and coconut have solidified.

12. Heat soybean oil to 400 degrees F.

13. Remove one ball from plastic wrap.

14. Place in oil for approximately 15-30 seconds or until coating is golden brown.

15. Remove from oil.

16. Serve.