2 slices bread
1 lg. scoop vanilla ice cream

Trim off bread crusts. Place a scoop of ice cream between bread (lay bread at angles to each other) mold into a ball, making sure to seal edges together. Saran wrap each and freeze until hard.

2/3 c. milk
1 c. flour, sifted
2 tbsp. orange extract
3 tbsp. sugar
2 eggs
1 tbsp. butter, melted

Blend together until smooth and creamy. You can make this ahead of time. Add milk to thin if needed. Makes enough for about 30-35.

8 oz. butter
1 can frozen orange juice (12 oz.)
3 cans water (use OJ cans)
1/8 tsp. cloves
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1/4-3/4 c. sugar (add according to own taste, this can be a little sour)
1/8 c. orange extract (or vanilla extract
1/2 lemon rind only (grate sm. size)
1 orange rind only (grate sm. size)

Mix together and bring to a slow boil. Add cornstarch and water to thicken slightly. This can be made ahead of time and left in refrigerator to serve over the fried ice cream. This recipe makes alot more than you need (about 1 1/2 quarts).

Add enough oil to be about 3 inches deep in pot. Using an electric wok I set it on 400 degrees, otherwise, put heat on medium to medium high temperature. Unwrap breaded ice cream and dip in batter before putting it in hot oil. Fry until nicely brown. Don't brown too quickly. I usually fry one at a time.

Serve immediately with crushed strawberries, or a little of the orange sauce or your own topping. You may sprinkle powdered sugar over the sauce and strawberries before serving.