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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.
Yield: 9 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |