- 1
- 30 mins
Ingredients
- 1 (6 inch) flour tortillas
- 1⁄4 cup granulated sugar
- 4 teaspoons cinnamon
- 4 ounces French vanilla ice cream (by weight)
- 1⁄4 cup kellogg's corn flake crumbs
- canned whipped cream
- 1 maraschino cherry
- 1 ounce honey
Preparation
Step 1
Directions
Form 4 oz. of French vanilla into a ball.
Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
Roll in corn flake crumbs till coated.
Place in the freezer to harden.
Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
FOR THE SHERBET GLASS(the early years):
Put a dollop of whip cream in the bottom of the glass.
Place the fried ice cream ball on top of the dollop.
Drizzle a small amount of honey over the top of the ice cream ball.
Place 8 whip cream rosettes around the ice cream ball and one on top.
Top with a maraschino cherry.
Enjoy!
FOR THE TORTILLA (the later years):
Deep fry a tortilla flat until crispy.
Sprinkle with the remaining cinnamon sugar mixture.
Follow the instructions for the sherbet glass.
Enjoy!