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DEEP-FRIED ICE CREAM! feat. Polka Pants' Maxine Thompson

1,173 views · Published 15 December 2017 · 6:12 · Indexed 1 November 2026

Channel: qkatie · 2017 · Howto & Style

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Chef's trousers for ladies are so needed in the food industry, especially with more and more women calling professional kitchens their workplace! Leave it to Australian Maxine Thompson to put to use her fashion and business degrees, with her culinary training, to create Polka Pants -- tailored chef's trousers for women.

In this video she shows me where she makes her product, and then we head back to my flat where she shows me how to make deep-fried olive oil ice cream!

Maxine made this dish (with blackberries macerated in sake!) as the dessert for a pop--up dinner in Borough Market the other month that I attended, and it was so delicious, I knew I had to share the dish with all of you.

Big thanks to Julian George for helping me shoot this one.

MAXINE:
Facebook // www.facebook.com/polkapants
Instagram // @polkapants_
Website // https://polkapants.com

JULIAN:
Facebook // www.facebook.com/chefsignatures/
Instagram // @chefsignatures
YouTube // www.youtube.com/channel/UCvn1zlfiPRjsanvt501sulg

Here's Maxine's recipe for Deep Fried Olive Oil Ice-Cream with Amaretto Crumb: 
Makes 6 servings 

Ingredients
1 pkt (500g) Amaretto biscuits*, crushed
200g brown rice flakes, crushed
Pinch of salt 
4 eggs
Sunflower oil (for deep frying) 
1L olive oil ice-cream (you can either make if you have the time/ equipment or if time pressed/ scared of making ice-cream/ no freezer space but still want the olive oil flavour, get 1L good quality vanilla ice-cream, and mix 2 tlbsp of good quality olive oil, mix well together and refreeze for at least 2 hours). 

Working quickly, scoop ice cream into 6 round balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm (if not frozen for long enough the ice-cream will melt too quickly in the hot oil, so the longer the better!). 

To make the amaretto crumb, crush the biscuits and bran flakes together in a bowl until quite fine (but not powder), add a good pinch of sea salt and mix. 

The ice-cream balls will need to coats, of this crumbs mixture an egg, and mixture again (classic pane technquie as if making schitnizil!) 
Working quickly, roll frozen balls in crumbs to coat, then freeze 1 hour. 

Lightly beat eggs with milk in another bowl, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. Return balls to freezer for another 1-2 hours

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C. (If you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) In 2 batches, fry ice cream balls for 10-15 seconds until golden.

Remove with a slotted spoon, drain briefly on paper towel, then serve immediately with fresh berries or on their own. 

** available from any good Italian deli or online 
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Produced, filmed, edited and hosted by Katie Quinn

Hi there, friends! My name is Katie and I'm a video journalist & food enthusiast. On this channel I make videos about life and delicious things. I post every week, and of course, I #keepitquirky :)

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