star. have the sheets on your hand, get a scoop of ice cream and place it in the middle. gently wrap the pastry around the ice cream making sure there are no holes. seal the pastry with a little melted butter and return to the freezer. freeze for a further 2 hours.
it is very important that the ice cream does not melt. so, the best way is to have your pastry ready, get one scoop out and then wrap. return to freezer and bring out the next scoop.
heat up the oil in a sauce pan to a high heat. check by dropping a small piece of the pastry in. it 