| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Dessert | 4 | Servings |
INGREDIENTS
| 1 | qt | Vanilla ice cream |
| 1/2 | ts | Ground cinnamon |
| 1/2 | c | Sugar |
| 1 | c | Cornflake crumbs |
| Oil for deep frying | ||
| 1/4 | c | Honey |
| Whipped cream | ||
| 4 | Maraschino cherries |
INSTRUCTIONS
1. Let the ice cream stand at room temperature for about 5 minutes to soften slightly. 2. Combine the cinnamon, sugar, and cornflake 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 F 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 momen- tarily and place in dessert dishes. 5. Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino cherry. Serve immediately. LOS OLIVOS PHOENIX, TEMPE BEV: LT. OR DRK. W/ LIME WEDGE From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”