MEXICAN FRIED ICE CREAM
You’ll Need
– 1 pint ice cream, any kind or flavor
– 1 loaf white sandwich bread
– 1 quart vegetable oil
– 2 teaspoons cinnamon
– ⅓ cup granulated sugar
– Chocolate sauce (optional)
– Caramel sauce (optional)
– Chopped nuts (optional)
How To
1. Place a sheet pan in the freezer and allow to cool for at
least 1 hour.
2. Using a large ice scream scoop, form balls of ice cream about
2½ inches in diameter. Place on the frozen sheet pan and return to the freezer
until frozen solid.
3. Cut the edges off the slices of sandwich bread and flatten
with a rolling pin. (You will need 2 slices for each ice cream ball.) Take the
flattened bread and mold around the ice cream balls. Place back in the freezer
for about 2 hours, until frozen rock-solid.
4. Mix the cinnamon and sugar together in a bowl large enough to
hold and coat one ice-cream-ball at a time. Set aside.
5. In a pot, heat oil until it reaches 365 degrees Fahrenheit.
(Be careful!) Dip each ice-cream-bread ball into the hot oil for about 15
seconds, until golden brown on all sides. Remove from the oil, pat dry with a
paper towel, and roll in the cinnamon-sugar.
6. Garnish with your favorite toppings and serve immediately.
