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Fried Mexican Ice Cream
Recipe By : Los Angeles Times California Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 Pint vanilla ice cream
1/2 Cup cornflake or cookie crumbs -- crushed fine
1 Teaspoon cinnamon
2 Teaspoons sugar
1 egg
oil
honey
whipped cream
Use vanilla or other flavors if you prefer.
Scoop out 4 or 5 balls of ice cream, return to freezer. Mix cornflake
crumbs, cinnamon and sugar. Roll frozen ice cream balls in half the
crumb mixture and freeze again. Beat egg and dip coated balls in egg,
then roll again in remaining crumbs. Freeze until ready to use.
For thicker coating, repeat dipping in egg and rolling in crumbs.
When ready to serve, heat oil to 450 degrees. Place a frozen ice cream
ball in fryer basket or on a perforated spoon and lower into the hot oil
for 1 minute. Immediently remove and place in dessert compote. Drizzle
with honey and top with a dollop of whipped cream. Continue to fry ice
cream balls one at a time. Balls will be crunchy on the outside and just
beginning to melt on the inside.
Posted on Genie C04 T06 M176 By J.Merrill1 on 11/30/93
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