Mexican Fried Ice Cream

By gstark

Ingredients

• 1 1/2 quarts highest quality vanilla ice cream
• 4 cups cornflakes
• 1 1/2 teaspoons cinnamon
• 1/4 cup sugar
• 2 eggs
• Vegetable oil for frying

Details

Adapted from bellaonline.com

Preparation

Step 1

Transfer the balls to a parchment-lined baking sheet and put them in the freezer until frozen solid, several hours or overnight.

Place the cornflakes in a Ziploc-type bag, seal the bag, and coarsely crush with a rolling pin.

Pour the crushed cornflakes onto a large plate and add the cinnamon and sugar; mix well.

Break the eggs into a small bowl and beat them with a fork.

Remove the ice cream balls from the freezer.

Dip each ball in the beaten egg, then roll in the crumbs.

Press the crumbs into the balls with your hands.

Dip the coated balls into the egg mixture a second time and roll them in the crumbs.

Place the coated balls back on the baking sheet and return them to the freezer for at least 8 hours or until they are frozen solid.

Once the balls are frozen solid, they may be placed in a sealed freezer bag and kept frozen for up to two months.

When ready to serve, preheat the deep fryer to 400.

Place the ice cream balls in the hot oil, 2 or 3 at a time, turning occasionally until they are crisp, 1-2 minutes.

Remove to a paper-towel lined baking sheet to drain.

To serve: place a fried ice cream ball in a serving bowl, drizzle with 1 tablespoon of caramel topping, then chocolate topping.

Add a scoop of whipped cream and a maraschino cherry.