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Prep Time: 360 Minutes Cook Time: 0 Minutes |
Ready In: 360 Minutes Servings: 4 |
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This is a recipe I have eaten in a wonderful Mexican restaurant (La Fiesta) in Carbondale, Illinois. I have not made this my own self yet, mainly because I forget about it till I am at La Fiesta. Then of course I order it there and have no need to make it. (It is so good). The recipe came from a Mexican Cookbook I have by Better Homes & Gardens. Hope you get as much enjoyment from eating it as I do at La Fiesta. Ingredients:
1 pint ice cream |
1 beaten egg |
1/4 teaspoon vanilla |
2 1/2 cups of sweetened corn flakes |
1/2 teaspoon ground cinnamon |
1 beaten egg |
1/4 teaspoon vanilla |
cooking oil, for deep fat frying |
whipped cream (optional) |
Directions:
1. Place 4 scoops (about 1/2 cup each) of ice cream in a small pan.
2. Freeze for 1 hour or till firm.
3. In a small mixing bowl stir together egg and vanilla.
4. In a pie plate carefully stir together cereal and cinnamon.
5. Dip each frozen ice cream ball in the egg mixture, and then roll them in the cereal mixture.
6. Return coated ice cream balls to freezer and freeze for 1 hour or till firm.
7. Reserve the remaining cereal mixture.
8. In a small mixing bowl stir together egg and vanilla.
9. Remove coated ice cream balls from the freezer. Dip balls in egg mixture, and then roll them in the remaining cereal mixture and return to pan.
10. Cover and freeze for several hours or till firm.
11. In a deep fat fryer or a heavy saucepan, fry frozen coated ice cream balls one or 2 at a time, in deep hot oil (375°F) for 15 seconds or till golden brown.
12. Drain on paper towels; return the fried ice cream balls to freezer while frying the remaining balls.
13. Serve immediately with whipped cream (if desired).
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