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Recipe for family meals :

Mexican Fried Ice Cream
 

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine or if you would like to subscribe to the RecipeGoldmine newsletter send a blank e-mail to: kitchenbites-subscribe@topica.com

Ingredients

3 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 cereal, crushed

Method
  • Place 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.
  • Remove 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 firm.
  • Fry 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 desired.

 

 

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