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!

FRIED ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Place six scoops of ice cream , about 3 inches in diameter, on a baking sheet. Freeze for at least 2 hours or until very firm.
• In a shallow bowl, combine the cornflake crumbs, coconut, and cinnamon.
• Roll the frozen ice cream balls in the crumb mixture. Place them back on the baking sheet and freeze again for at least 30 minutes. Reserve the remaining crumb mixture for the next steps.
• In a medium bowl, beat the egg whites and sugar until foamy.
• Dip the coated ice cream balls into the egg mixture, then roll again in the reserved crumb mixture, coating completely. Freeze again for 1 hour. Meanwhile, chill a medium bowl or plate in the refrigerator.
• When ready to fry, heat about 3-inches of oil in a medium heavy-duty saucepan to 375 F. Set the chilled plate next to the pan. Remove one ball of ice cream at a time from the freezer. Quickly dip into the hot oil until the coating turns crisp and brown, 8 to 10 seconds.
• Remove from the hot oil with a slotted spoon and place on the chilled plate. Repeat with the remaining ice cream balls. Serve immediately with a drizzle of sauce, if desired.

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 "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.

CINNAMON 'FRIED' ICE CREAM

Steps:

• Place cereal in shallow pan.
• Quickly roll 1 scoop of ice cream at a time in cereal to coat.
• Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
• Cover and freeze about 2 hours or until firm.
• Set oven control to broil.
• Uncover pan.
• Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.

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.

FRIED ICE CREAM

Steps:

• Using a 1/2 cup-ice cream scoop, place six scoops of ice cream on a baking sheet and freeze.
• Place heavy cream in a shallow bowl.
• Combine cracker crumbs and cinnamon in another shallow bowl.
• Dip ice cream balls in cream, then roll in crumb mixture.
• Cover and freeze for at least 1 hour.
• Refrigerate remaining cream and set aside remaining crumb mixture.
• Roll ice cream balls again in cream, then coat again with crumbs.
• Freeze for 15 minutes.
• In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
• Fry ice cream balls for 10-15 seconds or until lightly browned.
• Drain on paper towels.
• Serve immediately.

FRIED MEXICAN ICE CREAM

Steps:

• Use vanilla or other flavors if you prefer.
• Scoop out 4 or 5 balls of ice cream, return to freezer.
• Mix cornflake crumbs, cinnamon and sugar.
• Roll frozen ice cream balls in half the 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 450°F
• Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into the hot oil for 1 minute.
• Immediately remove and place in dessert compote. Drizzle with honey and top with a dollop of whipped cream.
• Continue to fry ice cream balls one at a time. Balls will be crunchy on the outside and just beginning to melt on the inside.