FRIED ICE CREAM

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Fried Ice Cream image

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.

Provided by Darlene Summers

Categories     Frozen Desserts

Time 6h

Yield 4 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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).

Nutrition Facts : Calories 237.9, Fat 9.8, SaturatedFat 5.3, Cholesterol 122, Sodium 214.9, Carbohydrate 31.3, Fiber 1.1, Sugar 16, Protein 6.6

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