Chinese Or Mexican Fried Ice Cream Whats Your Pleasure Food

MEXICAN FRIED ICE CREAM

Steps:

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.

THE ORIGINAL CHI-CHI'S MEXICAN FRIED ICE CREAM

Steps:

• Form 4 oz. of French vanilla into a ball.
• Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
• Roll in corn flake crumbs till coated.
• Place in the freezer to harden.
• Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
• FOR THE SHERBET GLASS(the early years):.
• Put a dollop of whip cream in the bottom of the glass.
• Place the fried ice cream ball on top of the dollop.
• Drizzle a small amount of honey over the top of the ice cream ball.
• Place 8 whip cream rosettes around the ice cream ball and one on top.
• Top with a maraschino cherry.
• Enjoy!
• FOR THE TORTILLA (the later years):.
• Deep fry a tortilla flat until crispy.
• Sprinkle with the remaining cinnamon sugar mixture.
• Follow the instructions for the sherbet glass.
• Enjoy!

CHINESE OR MEXICAN FRIED ICE CREAM -- WHAT'S YOUR PLEASURE?

Steps:

• Heat the vegetable oil in a large pot to 350.
• While the oil is heating, take the Frosted Flakes, and put them into a Ziploc bag. Smash them until they are pea-size pieces.
• Pour the Frosted Flakes into a large bowl.
• Take the scoop of ice cream, and drop it into the bowl.
• Roll the ice ceam around in the cereal until it is well coated, pressing the cereal into the ice cream.
• Take the cereal covered ice cream ball, and drop it into the hot oil for 30-45 seconds.
• Take the ice cream out of the oil, plate, and dust with cinnamon and confectionary sugar for a Mexican Fried Ice Cream, or drizzle chocolate on ice cream and top with a cherry for a Chinese Fried Ice Cream.
• Serve immediately.

MEXICAN "FRIED" ICE CREAM

Steps:

• Scoop out ice cream into small bowls. Crush corn cereal in your hands (or in a re-sealable plastic bag) and top the ice cream. Sprinkle with cinnamon and drizzle with honey.

MEXICAN UN-FRIED ICE CREAM

Steps:

• Measure out 6 (1/2 Cup each) mounds of ice cream and place on a cookie sheet covered in wax paper.
• Freeze for at least 2 hours or overnight.
• Crush the graham crackers into a small bowl.
• With clean hands, warm each mound of ice cream slightly, and then roll into graham cracker crumbs, covering the surface completely.
• At the same time, you want to try and make the mounds a little more round.
• Work quickly so you don't melt the ice cream.
• Place the ice cream back onto the wax paper and return to the freezer for at least 2 more hours.
• In the meantime, preheat the oven to 350 degrees.
• In a small bowl, mix the Splenda and cinnamon together.
• Lightly spray each tortilla with the nonstick cooking spray, and then sprinkle each tortilla generously with the cinnamon mixture.
• Turn the tortillas over and repeat.
• Place the tortillas on a cookie sheet and bake for 8 minutes, then turn each tortilla over and continue baking until the tortillas are crisp and lightly browned.
• If you aren't serving these right away, let them cool, and then wrap them in foil for later.
• You can just heat them in the microwave for 15-20 seconds when ready to serve.
• To Serve: Place 1 mound of prepared ice cream on top of each tortilla and drizzle each with 1/2 tablespoon of warm honey.
• If you don't like honey, you could substitute 1/2 tablespoon Hershey's Light Chocolate Syrup without changing the points any.
• Per Serving: 284 Calories; 1g Fat (3.1% calories from fat); 9g Protein; 63g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 348mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat. WWP: 5.

MEXICAN FRIED ICE CREAM

Steps:

• Scoop out 4 to 5 balls of ice cream. Return to freezer.
• Mix corn flake crumbs, cinnamon and sugar.
• Roll frozen ice cream balls in half of crumb mixture and freeze again.
• Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs. )
• When ready to serve, heat oil to 350°F Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish.
• Drizzle with honey and top with dollop of whipped cream.
• Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 5-6 servings.

MEXICAN "UN FRIED " ICE CREAM

Steps:

• Make large balls of vanilla ice cream.
• Roll in rice krispies.
• Let sit in freezer until very hard.
• Mix cinnamon in honey.
• Pour over ice cream balls.