||In a heavy bottom pot or a deep fryer, heat oil to 375° (medium-ish heat). |
In a medium bowl, beat eggs. Add the milk and extracts. Mix together until well blended.
||In another bowl, whisk together all dry ingredients until combined. With a whisk, beat the dry ingredients into egg mixture until smooth. Add 1/2 cup of the chopped chocolate pieces and mix them into the batter. |
Remove ice cream from the freezer to make it slightly softened and easily scoop-able. Microwave the remaining 1/4 cup of the chocolate for 1 minute, stopping to stir it every 20 seconds to avoid scalding.
||Cover the bottom of a funnel spout or piping bag with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed. |
||Fry 2 minutes on each side, then remove from the oil and drain on paper towels momentarily. Take 2 scoops of softened ice cream and smooth it over one funnel cake. Top with the second cake and dust with cocoa powder and drizzle with melted chocolate. |