| Fried Ice Cream 1 quart vanilla ice cream 3 cups crushed frosted cornflakes cereal 1 cup sweetened coconut flakes, or chopped nuts (optional) 1 tsp. ground cinnamon 3 egg whites 2 quarts oil for frying hot fudge or chocolate syrup whipped cream marichino cherries Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm. In a shallow dish, combine cornflakes, coconut or nuts and cinnamon. Roll ice cream balls in crumb mixture, coating well. Freeze again for at least 1 hour. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, or for a thicker crust, roll again in egg whites and crumbs until the balls are completely coated. Freeze again until firm, 3 hours. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C). Be precise about the temperature. Using a basket or slotted spoon, fry ice cream balls one at a time, for 10 to 15 seconds or until golden. Drain quickly on paper towels and serve immediately with Hot Fudge Sauce or chocolate syrup, whipped cream and a cherry. |
