Fried ice cream #1

4 Servings

Ingredients

Quantity Ingredient
1 quart Vanilla ice cream
½ teaspoon Ground cinnamon
½ cup Sugar
1 cup Cornflake crumbs
Oil for deep frying
¼ cup Honey
Whipped cream
4 Maraschino cherries

Directions

1. Let the ice cream stand at room temperature for about 5 minutes to soften slightly.

2. Combine the cinnamon, sugar, and cornflake crumbs in a shallow pan.

3. Using an ice- cream scoop, make 4 large balls of ice cream. Roll these balls in the crumb mixture to cover completely. Wrap in pieces of aluminum foil and freeze for 5 hours.

4. Heat the oil to 450 F in a deep pan. As soon as it comes to heat, uncover the ice-cream balls and deep-fry very briefly-about 2 seconds.

Drain momen- tarily and place in dessert dishes.

5. Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino cherry. Serve immediately.

LOS OLIVOS

PHOENIX, TEMPE

BEV: LT. OR DRK. W/ LIME WEDGE

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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