Serves: 5
Total Calories: 73
The night before you want to make this (or in the morning...), take the ice cream and scoop it into balls (tennis ball size). Make sure the balls of ice cream are solid, no air pockets. You will likely have to use your hands. Place them in a shallow pan that you can put into the freezer (lined with wax paper). Freeze overnight, or at least 6 hours.
Next, combine the crushed cornflakes, sugar and cinnamon in a large (gallon size) ziplock bag. Put the beaten eggs into a bowl.
Take the ice cream balls and coat them with the cornflake mixture, really pressing it into the surface of the ball. Then, dip the whole thing into the egg mixture and re-coat it with cornflakes. Return to the freezer for at least 2 hours. Make sure there are no "bald spots" anywhere on the ice cream ball. You might need to dip into the egg and re-coat with the cornflakes one more time. Freeze for at LEAST 2 hours before you are going to fry.
Heat your deep fryer with Canola oil to a fairly high temperature. Immediately before you want to serve, remove one ice cream ball from the freezer at a time, and drop into the hot oil for about 30 seconds, or until it just begins to brown. Take it out of the oil and put in a bowl to serve.
Top with really good stuff like hot fudge, whipped cream, nuts, anything else that you might deem appropriate. The shell should be cooked and crunchy, and the inside will still be frozen (amazing, isn't it?). You can only cook one at a time, so if you have a whole bunch to make, use more than one fryer. Let the oil return to the high temperature before you add the next ball.
This Another Deep Fried Ice Cream recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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