Mexican Deep Fried Ice Cream Recipes

Steps:

• Form 4 oz. of French vanilla into a ball.
• Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
• Roll in corn flake crumbs till coated.
• Place in the freezer to harden.
• Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
• FOR THE SHERBET GLASS(the early years):.
• Put a dollop of whip cream in the bottom of the glass.
• Place the fried ice cream ball on top of the dollop.
• Drizzle a small amount of honey over the top of the ice cream ball.
• Place 8 whip cream rosettes around the ice cream ball and one on top.
• Top with a maraschino cherry.
• Enjoy!
• FOR THE TORTILLA (the later years):.
• Deep fry a tortilla flat until crispy.
• Sprinkle with the remaining cinnamon sugar mixture.
• Follow the instructions for the sherbet glass.
• Enjoy!

Steps:

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.

Steps:

• Start this dish one day before serving it.
• To make ice cream balls, put cornflakes in shallow dish.
• Form about 12 ice cream balls with your hands, using 4 to 5 ounces of ice cream.
• Each ice cream ball should be about the size of a baseball.
• Roll balls in cornflakes until thoroughly coated.
• This will provide insulation from the heat. Insert 1 cinnamon stick into each ice cream ball, then place on cookie sheet.
• Cover tightly with plastic wrap and freeze overnight.
• Ice cream must be rock hard in order to prepare this dish.
• Open beer and let sit out overnight to become flat.
• On the second day, make batter.
• Mix flour and sugar in large bowl. In another bowl, combine egg yolks with 1/4 cup oil and 3 cups flattened beer.
• Mix well.
• In another bowl, beat egg whites until stiff peaks form.
• This is best to do in copper bowl.
• Combine beer and flour mixtures; mix until thick dough is formed.
• Fold in egg whites.
• Batter should be thick, but if it is elastic dribble more flat beer into it and mix until desired consistency is achieved.
• If batter is too thin, it won't stay on the ice cream ball.
• Batter is good for three days, but may separate.
• If it separates prior to use, whisk to desired consistency.
• To prepare, put 6 inches of oil in deep fry pan or large pot and heat to 375 degrees. Gently coat ice cream ball with batter, being careful not to pull cinnamon stick out of ball.
• When balls are coated, gently drop into oil, one at a time, being careful not to let balls stick to sides of pan or frying basket. Submerge balls completely by holding onto cinnamon stick.
• Balls are done when golden brown, about 1 to 11/2 minutes.
• As ice cream balls are fried, set each aside to drain on multiple thickness of paper towels until all are done.
• Before serving, pour honey over top of each ball, then sprinkle with cinnamon sugar and pipe whipped cream around the base.
• Serve immediately with tortilla chips.
• Makes 12 servings.

Steps:

• Place 8 scoops of ice cream on a baking sheet; freeze ice cream balls at least 1 hour or until firm.
• Combine crushed corn flakes and cinnamon in a shallow dish. Roll each ice cream ball in corn flake mixture, coating well. Place coated ice cream balls on baking sheet. Cover and freeze several hours or until very firm.
• Fry ice cream balls in deep hot oil (375 degrees) for 10 to 20 seconds, or until golden brown. Drain on paper towels, and serve immediately with drizzled honey, sweetened whipped cream, and Cinnamon-Sugar Tortillas.
• RECIPE FOR CINNAMON-SUGAR TORTILLAS: Combine sugar and cinnamon, stirring well; set aside. Cut each tortilla into 4 wedges. Heat 1/2-inch of oil in a large skillet to 350 degrees. Fry tortilla wedges, a few at a time, 1 minute or until golden brown. Drain well on paper towels, sprinkle with sugar-cinnamon mixture.

Steps:

• Scoop out ice cream into small bowls. Crush corn cereal in your hands (or in a re-sealable plastic bag) and top the ice cream. Sprinkle with cinnamon and drizzle with honey.

Steps:

• Form ice cream into balls about the size of a baseball. You will need to put each one in the freezer as you make them.
• Roll each in corn flakes then roll in eggs, then once more in flakes to completely coat.
• Immediately put back in freezer to harden.
• Heat enough oil to cover the ice cream as it cooks.
• When oil is hot dip ice cream in for 15 seconds or just till lightly browned.
• Drain on paper towel and sprinkle with cinnamon, put a dollop of cream on top, and drizzle with honey.

Steps:

• Scoop out 4 or 5 balls of ice cream. Return to freezer.
• Mix 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 350 degrees.
• Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into hot oil 1 minute.
• Immediately remove and place on dessert compote.
• Drizzle with honey and top with a dab of whipped cream.
• Continue to fry balls one at a time.
• Balls will be crunchy on the outside and just beginning to melt on the inside.