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  1. Exported from MasterCook II

  2. Fried Ice Cream2

  3. Recipe By : MicroCookbook Cook's Mexican Data

  4. 4 Preparation Time :

  5. Categories : Desserts

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 Quart Vanilla Ice Cream

  8. 1/2 Teaspoon Ground Cinnamon

  9. 1/2 Cup Sugar

  10. 1 Cup Cornflake Crumbs

  11. Oil -- for deep frying

  12. 1/4 Cup Honey

  13. Whipped Cream

  14. 4 Maraschino Cherries

  15. 1. Let the ice cream stand at room temperature for about 5 minutes to soften slightly. 2. Combine the cinnamon, sugar, and cornflake crumbs in a shallow

  16. 3. Using an ice cream scoop, make

  17. 4 large balls of ice cream. Roll

  18. these balls in the crumb mixture to cover completely. Wrap in pieces

  19. of aluminum foil and freeze for 5 hours.

  20. 4. Heat the oil to 450 F in a deep pan. As soon as it comes to heat,

  21. uncover the ice-cream balls and deep-fry very briefly-about 2 seconds.Drain momen tarily and place in dessert dishes.

  22. 5. Top each ball with 1 tbs. honey, a little whipped cream, and a

  23. maraschino cherry. Serveimmed iately.

  24. - - - - - - - - - - - - - - - - - - Suggested Wine: lt. or drk. w/lime wedge

  25. NOTES : Submitted by Los Olivos, Phoenix, Tempe

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