Fried Ice Cream Recipe #34433
This is a recipe I have eaten in a wonderful Mexican restaurant (La Fiesta) in Carbondale, Illinois. I have not made this my own self yet, mainly because I forget about it till I am at La Fiesta. Then of course I order it there and have no need to make it. (It is so good). The recipe came from a Mexican Cookbook I have by Better Homes & Gardens. Hope you get as much enjoyment from eating it as I do at La Fiesta.
6 hours | 6 hours prep
SERVES 4
- 1 pint ice cream
- 1 beaten egg
- 1/4 teaspoon vanilla
- 2 1/2 cups of sweetened corn flakes
- 1/2 teaspoon ground cinnamon
- 1 beaten egg
- 1/4 teaspoon vanilla
- cooking oil, for deep fat frying
- whipped cream (optional)
- Place 4 scoops (about 1/2 cup each) of ice cream in a small pan.
- Freeze for 1 hour or till firm.
- In a small mixing bowl stir together egg and vanilla.
- In a pie plate carefully stir together cereal and cinnamon.
- Dip each frozen ice cream ball in the egg mixture, and then roll them in the cereal mixture.
- Return coated ice cream balls to freezer and freeze for 1 hour or till firm.
- Reserve the remaining cereal mixture.
- In a small mixing bowl stir together egg and vanilla.
- Remove coated ice cream balls from the freezer. Dip balls in egg mixture, and then roll them in the remaining cereal mixture and return to pan.
- Cover and freeze for several hours or till firm.
- In a deep fat fryer or a heavy saucepan, fry frozen coated ice cream balls one or 2 at a time, in deep hot oil (375°F) for 15 seconds or till golden brown.
- Drain on paper towels; return the fried ice cream balls to freezer while frying the remaining balls.
- Serve immediately with whipped cream (if desired).
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5 stars