Time 33m Yield 1 ice cream ball, 1 serving(s) Number Of Ingredients 8 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!
Time 30m Yield 9 servings. Number Of Ingredients 5 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.
