Cinnamon Fried Ice Cream Food

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 1/2x10 1/2x1 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.

FRIED CINNAMON STRIPS

Steps:

• Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
• Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
• While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

CINNAMON-HONEY "FRIED" ICE CREAM

Steps:

• Scoop 6 (1/2-cup) balls of ice cream onto cookie sheet. Freeze 15 minutes.
• Meanwhile, place cereal in shallow pan. Drizzle 2 tablespoons of the honey evenly over cereal; mix well with fork until crumbly.
• Quickly roll 1 ball of ice cream at a time in cereal mixture to coat; return to cookie sheet. Freeze ice cream balls until firm, about 20 minutes. (If desired, cover and freeze until serving time).
• In small microwavable bowl, microwave remaining 2 tablespoons honey, uncovered, on High 20 to 30 seconds or until warm. To serve, place ice cream balls in individual dessert dishes; drizzle each with 1 teaspoon warm honey.

CINNAMON ICE CREAM II

Steps:

• In a medium bowl, stir together the heavy cream and sour cream. Set aside in a warm place for about an hour to thicken.
• In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool.
• When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.

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!

NO-FRY FRIED ICE CREAM

Steps:

• Preheat oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely., Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.

CINNAMON ICE CREAM

Steps:

• In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
• Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

FRIED ICE CREAM

Steps:

• Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
• In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
• In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

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.

CINNAMON DEEP FRIED ICE CREAM

Steps:

• Mix the cinnamon and sugar together in a small bowl, and roll the ice cream in it. Then roll the ice cream into the crushed corn flakes. Place the ice cream ball back in the freezer to harden. To deep fry, heat the fryer to 375 degrees and drop the ice cream ball in for about 10 seconds. Remove and drain the ice cream ball and place on a dessert plate. Serve with whipped cream if desired.