for family meals :
is one of the recipes which we have been given
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by Linda Roth.
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C. ice cream
2 beaten eggs
1/2 tsp. vanilla extract
1 tsp. ground cinnamon
Vegetable oil (for deep-fat frying)
4 1/2 C. sweetened corn flakes or crisp rice
six scoops (about 1/2 cup each) of ice cream
in a small pan. Freeze for 1 hour or until firm.
Combine eggs and vanilla extract in a small
mixing bowl. In a pie plate, combine cereal
and cinnamon. Dip each frozen ball in egg mixture,
then in cereal mixture. Return coated ice cream
balls to pan and freeze 1 hour or until firm.
Reserve remaining cereal mixture. Cover and
chill remaining egg mixture.
coated ice cream balls from the freezer. Dip
balls in remaining egg mixture, then roll them
in remaining cereal mixture. Return to pan.
Cover and freeze for several hours or until
frozen ice cream balls, 1 or 2 at a time, in
deep hot vegetable oil (375°F) in a deep fat
fryer or heavy saucepan for 15 seconds or until
golden brown. Remove with a slotted spoon; drain
for a few seconds. Return fried ice cream balls
to the freezer while frying the remaining balls.
Serve immediately with ice cream topping, if
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