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Perhaps the most requested dessert served
in Mexican restaurants in the US.
Fried Ice
Cream
- 1 cup finely crushed corn
flakes
- 1 cup sweetened flaked
coconut
- 1 cup firmly packed brown
sugar
- 1 quart vanilla ice cream
- 1 large egg, beaten
- 2 tablespoons milk
- Vegetable oil for frying
- Chocolate sauce for accompaniment
- Strawberry sauce for accompaniment
- Sweetened whipped cream
for accompaniment
- Chocolate shavings for
garnish
- Preheat oven to 350°F
(175°C).
- For topping, combine corn
flakes, coconut and brown sugar on an ungreased baking
sheet. Bake for 7 to 8 minutes,
stirring halfway through baking time, or until lightly
browned. (Watch closely to
prevent burning.) Set aside to cool.
- Scoop vanilla ice cream
into 4 large balls, or cut into 4 squares (size depends on your
preference). Freeze the ice
cream balls or squares until firm.
- Whisk egg and milk together.
Dip ice cream in egg wash and roll in topping to coat well.
Freeze again until firm.
- When ready to serve, heat
oil to 360°F (180°C) in deep fryer. Take 1 ice cream
ball/square out of
freezer at a time. Fry for just a few seconds. Remove immediately
and drain on paper
towels.
- To serve, drizzle fried
ice cream with chocolate or strawberry sauce, place a dollop
of sweetened whipped
cream on top and garnish with chocolate shavings.
Makes 4 servings.
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