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Category:
Sweets & Desserts
Rating:
4.50
Contributor:
SoftWareRevue
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Fried Ice Cream
3 cups vanilla (or whatever trips your trigger at the time) ice cream
2 eggs (beaten)
1/2 tsp. vanilla
4 cups sweetened corn flakes (or sweetened rice, or unsweetened something else) cereal . . . . crushed
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
Cooking Oil (since it depends on what you’re cooking in, it’s kind of silly to mention an amount). Let’s just say enough to cover the ice cream balls you’re about to create
Ice cream topping (chocolate, fudge, caramel, or whatever your mood tells you)
Place six scoops (about 1/2 cup each) of ice cream in a small pan. Freeze for one hour.
Once they’re frozen:
Combine eggs and vanilla in small mixing bowl.
Combine crushed cereal, cinnamon, and nutmeg in cake or pie pan.
Dip frozen ice cream balls (one at a time) in egg mixture, then in cereal mixture. (Save both these pans. This process is repeated later)
Return coated ice cream balls to their freezer pan and place back in freezer (one hour) or until firm.
Cover and set cereal mixture aside.
Cover egg mixture and set in refrigerator.
Remove coated ice cream balls from freezer.
Dip ball in egg mixture, then roll in cereal mixture.
Return to pan.
Cover and freeze for several (4-6) hours.
Fry ice cream balls (only 1 or 2 at a time) in deep, hot (350F) oil in deep frying pan or deep fryer, 15-20 seconds (or until golden brown).
Drain a few seconds.
Return ice cream balls to freezer as you fry the rest. (Personally, I just take two at a time out of the freezer; fry them, and then serve as set forth below)
Serve immediately with ice cream topping by first drizzling a little of the topping on a small plate, setting the fried ice cream ball in the center, and then drizzling more topping on the ice cream ball.
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