For the ice cream:
- 2 pints ice cream (any flavor)
- 3 cups panko breadcrumbs
- 4 large eggs
- 1 tablespoon vanilla extract
- Vegetable oil, for frying (about 8 cups)
- Cocoa powder, for dusting
For the sauce:
- 4 ounces bittersweet chocolate, chopped
- 6 tablespoons whole milk
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Prepare the ice cream: Scoop 8 balls of ice cream onto a baking sheet. Freeze until hard, about 1 hour.
Put the panko in a shallow bowl. In another shallow bowl, whisk the eggs and vanilla until combined. Roll the ice cream balls in the egg mixture; let the excess drip off, then roll in the panko to coat. Return to the baking sheet and freeze until the coating is firm, about 1 hour. Repeat, rerolling in the egg mixture, then the panko (the ice cream should be completely covered). Return to the freezer until firm, at least 1 more hour. (At this point, you can wrap the breaded ice cream in plastic and freeze for up to 3 days.)
Make the sauce: Combine the chocolate, milk, heavy cream, butter, sugar, vanilla and salt in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and the sauce is smooth.
Heat about 2 1/2 inches of vegetable oil in a deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees F. Fry the frozen ice cream balls, two at a time, until the coating is golden brown, about 30 seconds. Remove with a slotted spoon and drain on a paper towel-lined plate. Serve immediately with the chocolate sauce; dust with cocoa powder.
Photograph by Kang Kim