Mexican Un Fried Ice Cream Food

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.

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.

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.

FRIED MEXICAN ICE CREAM

Steps:

• Scoop out 4 or 5 balls of ice cream. Return to freezer.
• Mix 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 350 degrees.
• Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into hot oil 1 minute.
• Immediately remove and place on dessert compote.
• Drizzle with honey and top with a dab of whipped cream.
• Continue to fry balls one at a time.
• Balls will be crunchy on the outside and just beginning to melt on the inside.

MEXICAN FRIED ICE CREAM

Steps:

• Place 8 scoops of ice cream on a baking sheet; freeze ice cream balls at least 1 hour or until firm.
• Combine crushed corn flakes and cinnamon in a shallow dish. Roll each ice cream ball in corn flake mixture, coating well. Place coated ice cream balls on baking sheet. Cover and freeze several hours or until very firm.
• Fry ice cream balls in deep hot oil (375 degrees) for 10 to 20 seconds, or until golden brown. Drain on paper towels, and serve immediately with drizzled honey, sweetened whipped cream, and Cinnamon-Sugar Tortillas.
• RECIPE FOR CINNAMON-SUGAR TORTILLAS: Combine sugar and cinnamon, stirring well; set aside. Cut each tortilla into 4 wedges. Heat 1/2-inch of oil in a large skillet to 350 degrees. Fry tortilla wedges, a few at a time, 1 minute or until golden brown. Drain well on paper towels, sprinkle with sugar-cinnamon mixture.

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!

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.