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, .