Fried mexican ice cream 2

Yield: 4 servings

Measure Ingredient
\N \N Los Olivos Restaurant
\N \N Shared by Dorothy Hair 6/94
1 quart Vanilla ice cream
½ teaspoon Cinnamon, ground
½ cup Sugar
1 cup Cornflakes crumbs
\N \N Oil for deep frying
¼ cup Honey
\N \N Cream, Whipped
4 \N Cherries, Maraschino

1. Let the ice cream stand at room temperature for about 5 minutes to soften slightly.

2. Combine the cinnamon, sugar and cornflakes crumbs in a shallow pan.

3. Using an ice-cream scoop, make 4 large balls of ice cream. Roll these balls in the crumb mixture to cover completely. Wrap in pieces of aluminum foil and freeze for 5 hours.

4. Heat the oil to 450 degrees in a deep pan. As soon as it comes to heat, uncover the ice-cream balls and deep-fry very briefly - about 2 seconds. Drain momentarily and place in dessert dishes.

5. Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino cherry. Serve immediately.

========================> Nutrition <====================== Calories: 845 Protein (%): 12 Protein (grams): 8 Vitamin A (%): 67 Carbohydrate (grams): 95 Vitamin C (%): 21 Fat (grams): 50 Thiamine (%): 22 Cholesterol (milligrams): 141 Riboflavin (%): 42 Sodium (milligrams): 357 Niacin (%): 20 Unsaturated (grams): 23 Calcium (%): 22 Saturated (grams): 24 Iron (%): 10 From: Dorothy Hair Date: 15 Jun 94 Submitted By GAIL SHIPP On 08-03-95

Similar recipes