FRIED MEXICAN ICE CREAM
1 pt. vanilla or other flavor ice cream
1/2 c. crushed corn flake or cookie crumbs
1 tsp. cinnamon
2 tsp. sugar
Oil for deep frying
Scoop out 4-5 balls of ice cream. Return to freezer. Mix corn flake crumbs, cinnamon, and sugar. Roll frozen ice cream balls in half the crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping egg and rolling in crumbs.)
When ready to serve, heat oil to 350 degrees. Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert compote. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy outside and just beginning to melt inside. Makes 4-5 servings.
I use a half gallon of ice cream and make bigger balls. I double the recipe (at least). I use a whole box of corn flake crumbs and I only use the whites of the eggs. I only fry them for about 30 seconds.I don't put sugar in the coating and some of us top ours with strawberries in a sweetened syrup. Even though we haven't had another Feliz Navidad theme - this has been our Christmas dinner and dessert for the last four years.