The Original Chi Chis Mexican 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:

• 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.

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.