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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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O.K. so this is definitely not diet food. But it is way good. I had this in college at a wonderful Mexican restaurant. You can make up the ice cream balls up to 2 days in advance if stored in an airtight container. This is very easily made into a half batch. Ingredients:
1/2 gallon ice cream |
2 beaten eggs |
2 -3 cups crushed corn flakes |
1 teaspoon cinnamon |
1/2 cup honey |
2 cups whipped cream |
oil, to deep fry |
Directions:
1. Form ice cream into balls about the size of a baseball. You will need to put each one in the freezer as you make them.
2. Roll each in corn flakes then roll in eggs, then once more in flakes to completely coat.
3. Immediately put back in freezer to harden.
4. Heat enough oil to cover the ice cream as it cooks.
5. When oil is hot dip ice cream in for 15 seconds or just till lightly browned.
6. Drain on paper towel and sprinkle with cinnamon, put a dollop of cream on top, and drizzle with honey.
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