Fried Ice Cream 1


  1   Quart    Vanilla Ice Cream 
  3   Cups     Corn Flakes -- finely crushed 
  1   Teaspoon      Cinnamon 
  3    Egg Whites                       
        Oil -- for deep frying 
  1   Cup     Whipped Cream   
1/2  Cup     Honey 
  8    Maraschino Cherries


Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freeze until firm, about 1 hour.

In shallow dish, combine crumbs and cinnamon. In another shallow dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then crumb  mixture, covering ice cream completely to avoid leakage during frying. Roll in egg whites and crumbs a second time, if necessary to cover completely. Freeze until firm, 3 to 4 hours.

In deep fryer or heavy saucepan, heat oil to 375. Using basket or slotted spoon, fry ice cream balls 1 or 2 at a time for 10 to 15 seconds or until golden brown. Drain quickly on paper towels. Return to freezer while frying remaining ice cream balls. Serve immediately with whipped cream, honey and cherries.

Makes 8 servings.


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