Recipe#8771

Title: Fried Icecream 06

From: gladysdinletir@superonline.com (Gladys Dinletir) 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (2) Fried Ice Cream 
 Date: 28 May 1997 22:32:12 -0600 
 Message-ID: <338B11E5.8D5292CD@superonline.com> 

                     Fried Ice Cream
 1      Pint          Ice Cream
 1                    Egg -- beaten
 1/4  Teaspoon      Vanilla
 2 1/2  Cups          Frosted Flakes -- crushed
 1/2  Teaspoon      Cinnamon
 1                    Egg -- beaten
 1/4  Teaspoon      Vanilla
                 Cooking Oil -- for deep fry
                 Whipped Cream
                 Mint Sprigs -- (optional)
 Place 4 scoops (about 1/2 cup each) of ice cream in a small pan. 
 Freeze for 1 hour, or until firm.
 In a small mixing bowl, stir together 1 egg and 1/4 ts 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 until  firm.  Reserve remaining cereal mixture.
 In a small bowl, stir together the remaining egg and  vanilla.  Remove 
 the 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 until firm.
 In a deep 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 until golden brown.  Drain on paper towels.  Return the fried ice
 cream  balls to the freezer while frying the remaining ice cream balls.
 Serve immediately, with whipped cream, and garnish with mint, if 
 desired.
 Title: FRIED ICE CREAM
 Categories: Desserts
 Yield: 1 batch
 ---------------------CREAM PUFF SHELLS--------------------------
 1 c  Water
 1/2 c  Butter
 1 1/2 c  Flour
 5    Egg; room temp.
 1 1/2 qt Ice cream, vanilla;
    -firmly frozen (about)
 ------------------------BEER BATTER-----------------------------
 2 c  Flour
 12 oz Beer; flat
 2    Egg; room temperature
    Oil; for deep frying
    Maple syrup; OR
    Raspberry syrup
 FOR SHELLS: Preheat oven to 350F.  Lightly grease baking sheet.  Bring
 water to boil in medium saucepan.  Add butter and let melt.  Add
 flour, stirring quickly until dough forms ball.  Transfer to mixing
 bowl. Using electric mixer at medium speed, add eggs 1 at a time,
 beating thoroughly after each addition.  Spoon 1-1/2- to 2-inch
 mounds onto baking sheet or fill pastry tube with dough and mound
 onto sheet. Bake until golden brown, about 40 minutes.  Let cool
 completely in draft-free area.
 Slice partway through each shell and fill with ice cream.  Wrap each
 puff with foil and freeze until solid, at least 1 hour.
 FOR BATTER: Combine flour, beer and eggs in medium bowl and mix well.
 Heat oil to between 350F and 375F.  Dip frozen puffs in batter and
 deep fry until golden brown.  Quickly drain on paper towels. Place
 each puff in individual serving dishes and pour syrup on top. Serve
 immediately.