Thai-style deep-fried ice cream in sandwich bread with pineapple coconut caramel sauce

Trim the crusts off two slices of soft, thin white sandwich bread per scoop, including the denser part next to the crust.

Roll each slice out slightly along its shorter side, not completely flat, for a thinner crust.

Scoop the ice cream onto a plate or tray and freeze 30 minutes to an hour so it is easier to wrap; mix-ins such as chopped chocolate or red bean paste are optional.

Set the scoop on one slice and bring the corners up; place the second slice with its corners over the gaps of the first.

Gather the corners of plastic wrap around it, squeeze tight and twist; label the flavor and freeze until rock solid, at least six hours or overnight.

For the sauce, melt chopped palm sugar in a pot, stirring to even the melting, and let it darken a little to a deep caramel flavor without going too dark.

Add coconut milk; the sugar will seize and solidify, then release as it heats. Add pineapple juice from the can.

Reduce to a thick sauce consistency; it thickens as it cools, like a thin caramel sauce.

Add canned pineapple pieces and cook a few minutes until thickened again; turn off the heat and stir in butter off the heat so the fat does not separate.

Heat a pot of oil deep enough to cover the ball to 375 degrees, setting the thermometer alarm at 370.

Unwrap a ball at the very last minute and deep fry 20 to 30 seconds, no more, or the ice cream melts.

Dab off excess oil on a paper towel and plate immediately; surround with pineapple, drizzle with the caramel sauce and finish with a shower of cinnamon.