FRIED ICE CREAM
Simple to make and a crowd pleaser.
3 c. vanilla or chocolate ice cream
2 beaten eggs
1/2 tsp. vanilla
4 1/2 c. sweetened corn flakes or (rice crisp cereal, crushed)
1 tsp. ground cinnamon
Cooking oil for deep fat frying
Ice cream topping
Place six scoops about 1/2 cup each of ice cream in a small pan (freeze for 1 hour). Combine eggs, vanilla in a small mixing bowl. In pie plate combine cereal and cinnamon.
Dip each frozen ice cream ball in egg mixture. Then in cereal mixture. Return coated ice cream balls to pan and freeze (1 hour) or until firm. Reserve remaining cereal mixture. Cover and chill remaining egg mixture.
Remove coated ice cream ball from freezer. Dip ball in remaining egg and cereal mixture, return to pan. Cover and freeze for several hours.
Fry frozen ice cream balls (1 or 2 at a time) in deep hot oil at 350 degrees in deep frying pan or deep fryer, 15 seconds or until brown (golden brown). Drain a few seconds.
Serve immediately with ice cream topping.
(Serves 6 persons.)
Before frying the ice cream balls, fry tortilla dishes in the hot oil. Simply, place tortilla in hot oil and push tortilla down in the center with a ladle to create the bowl shape. Fry until crisp.
Remove from oil, placing on a paper towel. Sprinkle inside of bowl with sugar and cinnamon.
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