Also known as Chi Chi’s Fried Ice Cream
1 pint ice cream
2 eggs — divided, beaten
1/2 teaspoon vanilla — divided
2 1/2 cups sweetened cornflakes — crushed
1/2 teaspoon ground cinnamon
Cooking oil — for deep fat frying
Place 4 scoops (about 1/2 cup each) of ice cream in seperate plastic bags. Freeze for 1 hour or until very firm.
In a small mixing bowl stir together 1 egg and 1/4 teaspoon vanilla.
In a shallow bowl carefully stir together cornflakes and cinnamon.
Dip each frozen ice cream ball into the egg mixture then roll it in cereal mixture. Return coated ice cream balls to the freezer, for one hour, or until firm. Reserve reamining cereal mixture.
In a small mixing bowl stir together the remaining egg, and vanilla.
Remove coated ice cream balls from the freezer. Dip ice cream balls into egg mixture, again, and then roll them in the remaining cereal mixture. Cover and freeze for several hours or until firm.
In a deep fat fryer or heavy saucepan, fry frozen coated ice cream balls, 1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds, or until golden brown. Drain on paper towels.
Serve with melted chocolate, honey, plain or with fried white tortillas dipped in cinnamon sugar.
This recipe yields 4 servings.
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