Fried Ice Cream With Ginger-Caramel Sauce

Recipe Instructions Place the brown sugar and butter in a 2-quart pan and cook over medium heat until the butter is melted, about 2 minutes. Add the water, liqueur, and crystallized ginger; reduce the heat to low and stir until the brown sugar dissolves and the mixture comes to a boil. Simmer, stirring constantly, until the sauce has thickened, about 3 minutes. Remove from the heat and cover the pan to keep the sauce warm until ready to serve. For the Dish: Chill a rimmed baking pan in the freezer. With an ice cream scoop, form rounds of ice cream about the size of tennis balls. Placing them on the chilled pan as you do. Return the pan to the freezer until the ice cream is very hard, at least 4 hours. Beat the eggs and milk in a wide shallow bowl until completely blended. Spread out the flour and cracker crumbs in separate bowls. Working quickly, roll an ice cream ball in flour to coat it completely, then dip in the egg-milk mixture, then roll in the cracker crumbs, pressing the crumbs onto the ice cream balls. Return the coated ice cream ball to the cold pan and repeat with the remaining balls. Return the pan to the freezer immediately and chill until the ice cream is very hard, at least 4 hours or up to a day. Refrigerate the egg/milk mixture and set the crumbs and flour aside. Repeat the coating process, then return the coated ice cream balls to the freezer until you are ready to cook and serve them. (The coated ice cream balls will keep sealed in an airtight container in the freezer for up to a month.) Prepare the caramel sauce. Pour enough oil into a 2-quart pan or wok to fill 3 to 4 inches (there should be enough oil to completely submerge the ice cream balls). Bring oil to 350 degrees over medium-high heat. Deep-fry the ice cream balls, two at a time, until golden brown, 45 seconds to 1 minute. Remove with a slotted spoon and drain on paper towels. Spoon warm caramel sauce over the ice cream balls and serve immediately. This recipe yields 6 servings.