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Mexican Fried Ice Cream
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1/2 gallon French vanilla ice cream, softened
4 teaspoons ground cinnamon
3 cups crushed cornflakes
Oil for deep-fat frying
Honey and whipped topping
Scoop ice cream into nine 3-in. scoops. Dust with cinnamon and roll
in cornflakes. Place on baking sheet; freeze overnight. Wrap each
scoop in plastic wrap and place in a freezer bag. May be frozen for
up to 2 months. To fry ice cream: In an electric skillet or
deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one
scoop at a time for 8-10 seconds. Place in chilled bowls. Drizzle
with honey and garnish with whipped topping.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |