Mexican Fried Ice Cream
Ingredients:
4 large scoops of vanilla ice cream
3 cups cornflakes, crushed
1 teaspoon ground cinnamon
¼ cup granulated sugar
2 eggs
2 tablespoons milk
Vegetable oil, for frying
Whipped cream, for topping (optional)
Honey or chocolate syrup, for drizzling (optional)
Cherries, for garnish (optional)
Instructions:
Step 1: Prepare the Ice Cream Balls
Scoop 4 large balls of vanilla ice cream and place them on a baking sheet lined with parchment paper.
Freeze the ice cream scoops for at least 2-3 hours, or until they are very firm.
Step 2: Crush the Cornflakes
While the ice cream is freezing, place the cornflakes in a plastic bag and crush them using a rolling pin until finely crushed.
In a bowl, mix the crushed cornflakes, cinnamon, and sugar.
Step 3: Coat the Ice Cream
In a small bowl, whisk together the eggs and milk.
Once the ice cream scoops are fully frozen, dip each ice cream ball into the egg mixture, then roll it in the cornflake mixture, pressing the crumbs gently into the ice cream.
Place the coated ice cream scoops back onto the baking sheet and freeze them again for at least 1 hour to ensure the coating stays firm.
Step 4: Fry the Ice Cream
Heat about 2 inches of vegetable oil in a deep pot or skillet to 375°F (190°C).
Carefully lower each ice cream ball into the hot oil using a slotted spoon and fry for just 10-15 seconds, until the coating is crispy and golden. Be sure to fry one ice cream ball at a time.
Remove from the oil and drain on a paper towel-lined plate.
Step 5: Serve
Serve the fried ice cream immediately with a drizzle of honey or chocolate syrup, a dollop of whipped cream, and a cherry on top, if desired.