20 thin slices pound cake, frozen

Ice Cream

Canola oil for deep-frying

1 cup tempura batter

TEMPURA BATTER INGREDIENTS:
1 egg
1 cup ice water
1 cup all purpose flour

Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to over-mix the batter.

Directions

Put a one-foot-square piece of plastic wrap on clean surface. Lay three slices of cake overlapping each other lengthwise.

Put two slices horizontally on the top and bottom of the other slices.

Put one of the ice cream balls in the center of the cake. With five more slices of cake, cover the ice cream the same way you laid out the bottom slices.

Gather the corners of the plastic and twist tightly so that the cake and ice cream stay in place. Freeze for at least two hours or longer is better. In a deep wok or heavy saucepan, heat about four inches of oil to 350 degrees. Unwrap the cake and ice cream balls and coat completely in tempura batter.

Carefully transfer each ice cream ball to the heated oil (a slotted spoon works best for this). Fry for about 1 to 2 minutes, until the ice cream balls are golden brown and crisp. Use the slotted spoon to transfer the balls to paper towels to drain.