The Original Chi Chis Mexican Fried Ice Cream 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!

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.

CHI CHI'S MEXICAN "FRIED" ICE CREAM

Steps:

• Prepare each tortilla by frying it in the warm oil in a frying pan over medium/high heat. Fry each side of the tortilla for about 1 minute till crispy. Drain the tortillas on paper towels Combine the cinnamon and sugar in a small bowl. Sprinkle half of the cinnamon mix over both sides of the fried tortillas, coating proportionately. Not all of the mix will stick to the tortillas, and which's okay. Combine the other half of the cinnamon mix with the corn flake crumbs in another small bowl. Pour the corn flake mix into wide, shallow bowl or possibly onto a plate. Place a large scoop of ice cream in the corn flake crumbs, and with your hands roll the ice cream around till the entire surface is proportionately coated with corn flake crumbs. You shouldn't be able to see the ice cream. Place the ice cream scoop on the center of a cinnamon/sugar coated tortilla. Spray whipped cream around the base of the ice cream. Spray an additional pile of cream on top of the ice cream. Put a cherry in the top pile of whipped cream. Repeat for the remaining scoop of ice cream. Serve with a side dish of honey, chocolate syrup, or possibly strawberry topping, if you like.