Fried I CE Cream

The secret to making perfect fried ice cream is to prepare the ice cream balls ahead of time and freeze them at least 24 hours before frying.

MAKES 8 SERVINGS

1 qt. favorite vanilla ice cream

1 cup finely chopped nuts

3 cups finely crushed sugar-frosted cornflakes or vanilla wafers

1 tsp. ground cinnamon

1 egg

7 cups vegetable oil

Favorite sundae sauce or topping

Whipped cream or whipped topping, optional

1.Place a shallow metal pan or baking sheet in freezer 15 minutes. Set ice cream out to soften slightly.

2.Remove pan from freezer. Using a 4 oz. or ~/~-CUP size ice cream scoop and working quickly, form ice cream into balls. If necessary, use hands to shape and make solid. Place nuts in a bowl and roll ice cream balls in nuts to coat. Freeze ice cream balls 15 minutes.

3.In a medium bowl, stir together crushed cornflakes and cinnamon. Break egg into another bowl, and beat well with a fork. Remove balls from freezer and roll each in egg, then roll in crumb mixture to thoroughly coat. Return balls to baking pan; cover and freeze at least 24 hours.

4.Just before serving, pour oil into deep fryer. Set fryer temperature to 375”F/19O”C. Prepare dessert plates or cups by drizzling each with favorite sundae sauce. Top a wire cooling rack with paper towels.

5.When oil reaches temperature, remove 3 ice cream balls from freezer. With fryer basket in highest position, add 3 ice cream balls to basket. Close lid, lower filled basket into oil and fry, about

30 seconds, until crisp and golden brown. Using a metal slotted spoon, remove balls from basket to paper towel-topped rack, then gently remove each to a dessert plate.

6.Return oil to temperature before repeating procedure with next 3 ice cream balls, then with the final 2 ice cream balls. If desired, serve with whipped cream or whipped topping.