Here's a delicious recipe to try the next time you serve Mexican food. Enjoy!
1 quart French Vanilla Ice Cream
2 cups crushed cornflakes
1 cup unsweetened coconut
2 teaspoons cinnamon
2 eggs
2 tablespoons sugar
canola oil for frying
chocolate syrup, honey, whipped topping, and maraschino cherries (optional)
Using an ice-cream scoop, form ice-cream into four balls. Place each on a baking sheet, lined with wax paper. Cover with plastic wrap and freeze for 2 hours.
In a shallow bowl, combine crushed cornflakes, coconut, and cinnamon. Dip ice cream balls in the crumb mixture and freeze for another 30 minutes.
In a second shallow bowl, beat together sugar and eggs. Dip the coated balls into the egg mixture, and roll a second time in the crumb mixture, coating to cover. Freeze for 1 hour.
Heat oil in a large fryer to 400 degrees. Lower the balls one at a time into the oil and fry until golden brown, about 30-40 seconds. Remove and place on a serving plate. Drizzle with chocolate syrup or honey and whipped topping. Serves 4-8. (You may also store and freeze these ice cream balls before cooking in oil for up to one month.)
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