This fried ice cream is crunchy outside and smooth and creamy inside. Serve with whipped cream, honey, and cherries.
Ingredients
- quart vanilla ice cream: 1 piece
- cornflakes cereal: 3 cups (crushed)
- ground cinnamon: 1 tsp
- egg whites: 3 piece
- quarts oil for frying: 2 piece
Metric Conversion
Stages of cooking
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Scoop ice cream into eight 1/2-cup-sized balls. Place on a baking sheet and freeze until firm, about 1 hour.
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Combine cornflakes and cinnamon in a shallow dish. Beat egg whites until foamy in a separate bowl.
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Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours.
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Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
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Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden, 10 to 15 seconds. Drain quickly on paper towels and serve immediately. Allrecipes
