This recipe comes from the Australian Women's Weekly Chinese cooking class cookbook. It does work best if you have a deep freeze that you can put the balls into for a couple of days once they have been coated twice.
It is important when making these ice-cream balls to have everything as cold as possible. Ice-cream must be very hard and should be a good quality full cream ice-cream. Put a cookie sheet into freezer before starting to make the ice-cream balls, so it too is very cold. remove ice-cream container from freezer, scoop ice-cream into balls with ice-cream scoop, put on to prepared tray, return to freezer until hard.
Working very quickly, coat one or two ice-cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with bread crumbs. Place immediately on tray in freezer; repeat with remaining ice-cream balls working as above. Freeze the ice-cream until very hard, then repeat egg & bread crumbing to give firm coating. They can now be left for several days until you wish to serve them.
To fry, place ice-cream balls, two at a time into deep hot oil, fry for 30 seconds or until golden brown, place on absorbent paper. Serve immediately with hot Caramel Sauce.
Put butter & sugar into pan, stir over heat until butter has melted, add combined remaining ingredients, stir over low heat until sugar dissolves, increase heat, bring to boil. Reduce heat, simmer three minutes, stirring constantly.