Recipe#8766

Title: Fried Icecream 01

Newsgroups: rec.food.recipes 
 From: szsmliu@dale.ucdavis.edu 
 Subject: Mexican Fried Ice Cream recipe 
 Date: Tue, 26 Apr 1994 00:00:49 GMT 
 Message-ID: <199404230324.UAA21727@dale.ucdavis.edu> 

1 pint ice cream
 1 beaten egg
 1/4 tsp vanilla
 2.5 cups sweetened corn flakes, crushed
 1/2 tsp ground cinnamon
 1 beaten egg
 1/4 tsp vanilla
 cooking oil for deep-fat frying
 whipped cream (optional)
 mint sprigs (optional)
 Place 4 scoops (about 1/2 cup each) of ice cream in a small pan.  Freeze for 
 1 hour or till firm.
 In a small mixing bowl stir together 1 egg and 1/4 tsp vanilla.  In a pie 
 plate carefully stir together cereal and cinnamon. 
 Dip each frozen ice cream ball in the egg mixture, then roll it in cereal
 mixture.  Return coated ice cream balls to pan and freeze for 1 hour or till
 firm.  Reserve remaining cereal mixture.
 In a small mixing bowl stir together 1 egg and 1/4 tsp vanilla.  Remove
 coated ice cream balls from the freezer.  Dip balls in egg mixture, then 
 roll them in remaining cereal mixture.  Return to pan.  Cover and freeze for
 several hours or till firm.
 In a deep-fat fryer or heavy saucepan fry frozen, coated ice cream balls,
 1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds or till
 golden brown.  Drain on paper towels.  Return the fried ice-cream balls to
 the freezer while frying the remaining balls.  Serve immediately with
 whipped cream and garnish with mint, if desired.  Makes four servings.
 Note:  When I had this, it was also served with a chocolate sauce. SML