Sunday, March 3, 2013

Mexican Fried Ice Cream Revisited

I haven't made this in quite some time but it is such a treat to have that I decided to make it again: Mexican Fried Ice Cream. There used to be a restaurant here named Chi-Chi's that not only had the best margaritas, but they also had the best Mexican Fried Ice Cream. I tried to get as close to the original taste as possible. Minus the cherry on top! It is is important to stick the ice cream in the freezer during each of the coating stages and a hour or two before you intend on frying them.

Mexican Fried Ice Cream

1/4 c sugar
4 tsp cinnamon
cornflake crumbs
vanilla ice cream
wax paper 
cookie sheet 
ice cream scooper
oil for frying
whipped cream 

Form two round ice cream balls per person. Lay on wax paper. Stick ice cream balls and cookie sheet in the freezer.  Ready the rest of the ingredients. Mix the cinnamon and sugar and take the ice cream balls back out of the freezer. Roll in cinnamon sugar and place back into freezer. Next step is to roll in the cornflake crumbs. Place back in the freezer to harden for a hour. Ready about 3 inches cooking oil. Dip the ice cream ball in heated oil for 2 seconds to get a crispy shell. Serve with honey drizzled on top, whip cream, and a cherry.

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