Method

• 1.
  Using a food processor, blitz the biscuits into fine crumbs. Tip them into a bowl and set aside.
• 2.
  In another bowl, lightly beat the eggs, then whisk in the milk. Put the flour in a third bowl. Set aside.
• 3.
  To make the chocolate sauce, pour the cream into a saucepan and gently bring up to the boil. Turn off the heat and whisk in the chocolate until smooth and silky. Set aside.
• 4.
  Fill a deep-fryer or large heavy-based saucepan one-third full of vegetable oil. Heat over medium heat until it reaches 180ºC (350ºF) when tested with a cooking thermometer, or until a cube of bread dropped into the oil turns golden brown in 15 seconds.
• 5.
  Once the oil has reached a constant temperature, remove the ice creams from the freezer. Working quickly, take off their wrappers. (If using ice cream bars, quickly impale each one on a wooden popsicle-stick, to make them easier to handle during coating and deep-frying.) Dust them in the flour, then the egg mixture, then into the crushed biscuits, ensuring the ice creams are evenly coated.
• 6.
  Carefully lower each ice cream into the deep-fryer and fry for 45 seconds to 1 minute, or until golden; you may need to cook them in two batches. Remove directly to serving plates. Spoon on some chocolate sauce, sprinkle with hundreds and thousands and serve immediately.