Vanilla ice cream: 2 scoops
Pound cake (half inch thick):
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.