| 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 |
T |
Butter, or marg. |
| 1/3 |
c |
Water, boiling |
| 1 |
c |
Sugar |
| 1/4 |
t |
Cinnamon, ground |
| 1 |
T |
Syrup, corn |
| 1 |
t |
Vanilla extract |
INSTRUCTIONS
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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