Recipe - Mexican Fried Ice Cream

1 pt Ice cream
1 Beaten egg
One fourth teaspoon Vanilla
2 One half cup Sweetened corn flakes;
crushed
One half teaspoon Ground cinnamon
1 Beaten egg
One fourth teaspoon Vanilla
Cooking oil for deepfat
frying
Whipped cream (optional)
Mint sprigs (optional)

From: szsmliu@dale.ucdavis.edu

Date: Tue, 26 Apr 1994 00:00:49 GMT
This is a recipe from a Better Homes and Gardens cookbook called "Cooking
Mexican". I haven't tried this recipe myself, but I've had the dessert,
and it's AWESOME.

Place 4 scoops (about One half cup each) of ice cream in a small pan. Freeze
for 1 hour or till firm. In a small mixing bowl stir together 1 egg and 1/4
tsp vanilla. In a pie plate carefully stir together cereal and cinnamon.
Dip each frozen ice cream ball in the egg mixture, then roll it in cereal
mixture. Return coated ice cream balls to pan and freeze for 1 hour or till
firm. Reserve remaining cereal mixture. In a small mixing bowl stir
together 1 egg and One fourth tsp vanilla. Remove coated ice cream balls from the
freezer. Dip balls in egg mixture, then roll them in remaining cereal
mixture. Return to pan. Cover and freeze for several hours or till firm.
In a deepfat fryer or heavy saucepan fry frozen, coated ice cream balls, 1
or 2 at a time, in deep hot oil (375 degrees) for 15 seconds or till golden
brown. Drain on paper towels. Return the fried icecream balls to the
freezer while frying the remaining balls. Serve immediately with whipped
cream and garnish with mint, if desired. Makes four servings. Note: When I
had this, it was also served with a chocolate sauce. SML

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