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Measurements

Fried Mexican Ice Cream

Yield: 4

1 pt Vanilla ice cream or other flavor
1/2 c Crushed cornflakes or cookie crumbs
1 tb Ground cinnamon
2 ts Sugar
1 Egg
Oil for deep frying
Honey
Whipped cream

Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflakes crumbs, cinnamon and sugar. Roll frozen ice cream balls in  half of 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 in egg and  rolling in crumbs.) When ready to serve, heat oil to 350F. Place 1  frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped  cream. Continue to fry balls one at a time. Balls will be crunchy  on outside and just beginning to melt inside.
Makes 4 to 5 servings


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