The ice-cream balls are a perfect dessert for small groups.

　　

Ingredients

Makes 12 balls, serving 4

　　

For ice-cream balls

1 quart super-premium vanilla ice cream such as Häagen-Dazs

　　1 1/2 cups macadamia nuts (about 7 ounces)

　　3 large eggs

　　6 cups cornflakes (about 7 ounces)

　　about 5 cups vegetable oil for deep-frying

　　confectioners' sugar for dusting

　　Accompaniment:chocolate macadamia nut sauce

　　

Step 1

Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.

　　

Step 2

Preheat oven to 350° F.

　　

Step 3

While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.

　　

Step 4

Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.

　　

Step 5

In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.

　　

Step 6

Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.

　　

Step 7

In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.

　　

Step 8

Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.