*  Exported from  MasterCook II  *
 
                          Fried Mexican Ice Cream
 
 Recipe By     : Los Angeles Times California Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pint          vanilla ice cream
      1/2  Cup           cornflake or cookie crumbs -- crushed fine
    1      Teaspoon      cinnamon
    2      Teaspoons     sugar
    1                    egg
                         oil
                         honey
                         whipped cream
 
 Use vanilla or other flavors if you prefer.
  Scoop out 4 or 5 balls of ice cream, return to freezer.  Mix cornflake
  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 in egg and rolling in crumbs.
  When ready to serve, heat oil to 450 degrees.  Place a frozen ice cream 
 ball in fryer basket or on a perforated spoon and lower into the hot oil 
 for 1 minute.  Immediently remove and place in dessert compote.  Drizzle 
 with honey and top with a dollop of whipped cream.  Continue to fry ice 
 cream balls one at a time.  Balls will be crunchy on the outside and just 
 beginning to melt on the inside.
 
  Posted on Genie C04 T06 M176 By J.Merrill1 on 11/30/93
 
 
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