FRIED MEXICAN ICE CREAM
1 pint vanilla ice cream
½ cup cornflake or cookie crumbs, crushed fine
1 teaspoon cinnamon
2 teaspoons sugar
or add your favorite!
Can also top with maraschino cherries
Use vanilla ice cream or other flavors, if you prefer. Regular ice cream works better than the low-fat varieties. Scoop out 4 or 5 balls of ice cream, return to freezer. Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half the crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs).
When ready to serve, heat oil to 450°. Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into the hot oil for 1 minute. Immediately remove and place in dessert compote. Drizzle with honey (or chocolate syrup) and top with a dollop of whipped cream and a maraschino cherry. Continue to fry ice cream balls one at a time. Balls will be crunchy on the outside and just beginning to melt on the inside.
© Barbara Deitch 2020