Step 1

Line a large baking tray with baking paper. Working quickly, place the ice cream scoops on the tray, then transfer to the freezer and freeze overnight.

Step 2

Working in batches, place the waffles in a food processor and whiz to a crumb. Set aside in a large shallow bowl. Place the flour in a separate shallow bowl and the beaten egg in a third shallow bowl.

Step 3

Working quickly and with one ice cream ball at a time, roll the ice cream in the flour, making sure to dust off any excess, then roll through the egg. Transfer to the waffle crumb and roll until the ice cream is thickly coated. Firmly press the crumbs into the ice cream (this helps to protect the ice cream when it’s fried). Return the ice cream balls to the freezer and freeze overnight.

Step 4

To make the salted caramel, place the sugar in a medium saucepan over medium heat and cook, stirring constantly, until sugar has melted. As soon as the sugar liquefies, stop stirring, as this will agitate it and cause the caramel to crystallise. Continue to cook until the sugar turns a deep caramel colour. Slowly whisk in the butter, followed by the cream, then remove from the heat and stir in 1 1/2 tsp sea salt or to taste. Set aside.

Step 5

Heat the oil in a large saucepan to 200°C on a deep-frying thermometer. Working in batches, carefully lower the ice cream balls into the oil and cook for 30-40 seconds until golden brown. Using a slotted spoon, remove the ice cream from the oil and drain on a plate lined with paper towel.

Step 6

Serve in small bowls, generously drizzled with the salted caramel.