1 pint malleable ice cream
1 ¼ cups self-rising flour
Mix together a ice cream and flour in a middle bowl. When total ladle into a greased fritter pan.
Bake for 35-40 mins during 350°. Let cold totally before cutting.
For a Chocolate ganache:
Heat 1/2 crater complicated cream and 1 tablespoon butter until simmering. Stir into 4 ounces chocolate chips. Add 1/4 crater powdered sugarine and 1 tablespoon vanilla. It will thicken as it cools.
Serve ganache over cake while warm.
Presented by Chef Mike Loosli, Executive Chef, Restaurant Linderhof