| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
qt |
Ice cream, vanilla |
| 3 |
oz |
Almonds, slivered; finely fround |
| 2 |
|
Eggs; beaten |
| 3/4 |
c |
Graham cracker crumbs |
| 2 |
oz |
Chocolate, unsweetened |
| 1 |
tb |
Butter (or marg.) |
| 1/3 |
c |
Water; boiling |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Cinnamon, ground |
| 1 |
tb |
Syrup, corn |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
CINNAMON-FUDGE SAUCE
Place 10 scoops ice cream on a cookie sheet; freeze at least 1 hour or
until firm.
Roll each ice cream ball in ground almonds, coating well. Dip in beaten
egg, and dredge in graham cracker crumbs until thoroughly coated. Place on
a cookie sheet; then cover and freeze for several hours.
Fry ice cream balls in deep hot oil (375 degrees) for 20 to 30 seconds or
until golden brown. Drain on paper towels, and serve immediately with
Cinnamon-Fudge Sauce.
Cinnamon-Fudge Sauce: Combine chocolate, butter, and water in a heavy
saucepan; cook over low heat until chocolate melts, stirring constantly.
Add sugar, cinnamon, and corn syrup; mix well. Bring mixture to a boil;
reduce heat and simmer, uncovered, 7 minutes without stirring. Remove from
heat, and stir in vanilla. Allow to cool before serving. Yield: 1-1/4
cups.
SOURCE: Southern Living Magazine, June 1985. Typos by Nancy Coleman.
Posted to MM-Recipes Digest V4 #098 by netdir@cyberspc.mb.ca (S.Pickell) on
Apr 9, 1997
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