Fried Ice Cream
It seems like all cultures have some variation of Fried Ice Cream. Mexican Fried Ice Cream typically utilizes a crust of crumbs, then the dessert is drizzled with honey for a final bit of sweetness. The contrast between the warm crispy shell and the frozen center, with the additional sweetness of the honey, leaves you desiring more, more more!
For this recipe, you want to go sweet, sweet, sweet! Orange Blossom Honey is arguably the sweetest honey we carry. Tupelo Honey is also light and sweet (and rarely crystallizes!). If you decide to go heavy on the cinnamon, try Thistle Honey, for a flavorful darker-yet-sweet addition.
Ingredients
- 1 pint Vanilla ice cream
- 1/2 cup Crushed corn flake
- 1 teaspoon Ground cinnamon
- 2 teaspoon Sugar
- 1 Egg
- Oil for deep frying
- Honey to taste
- Whipped cream
Directions
- Scoop out 4 to 5 balls of ice cream. Return to freezer.
- Mix corn flake 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 5-6 servings.
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