Vanilla ice cream: 2 scoops

Pound cake (half inch thick):

4 slices

Japanese tempura flour:

1 and a half cup

Vegetable oil for frying: 1 quart

Ice water: Three-fourth cup


Place each scoop of ice cream between two pieces of pound cake like a sandwich.

Wrap each tightly in plastic wrap, pressing on the sandwich to squeeze the corners around the ice cream into cylindrical shapes.

Place into the freezer, and freeze until solid for one or two hours.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Whisk together the tempura flour and ice water until no lumps remain. Unwrap the frozen sandwiches and dip into the tempura batter. Allow the excess batter to drip off and then place the sandwiches into the hot oil. Fry 20 to 30 seconds until golden brown.

Drain briefly on a paper towel-lined plate before cutting in half to serve.

Serve with chocolate sauce, nuts and cherries as garnish.