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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Dairy / Difficulty: Easy / Number of Servings: 16 |
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Directions: Place 16 to 18 scoops (about 1/2 c. each, shaped into balls) in cake pans.
Freeze for at least 1 hour or longer.
In a small mixing bowl, stir together egg and vanilla.
In a pie plate, carefully, stir together cereal and cinnamon.
Dip each ice cream ball in cereal mixture.
Return coated balls to pans.
Cover and freeze for several hours.
Reserve remaining cereal.
In a small mixing bowl stir together egg and vanilla.
Remove balls from freezer.
Dip balls in egg mixture.
Return to freezer. (Ice cream balls must be very hard.)
In a deep-fat fryer, fry frozen, coated ice-cream balls, 1 at a time, in hot oil (375° ) for about 10 seconds or until golden brown.
Drain on paper towels.
Return fried balls to freezer while frying the remaining balls.
Serve immediately with whipped cream and garnish with mint leaf.
Makes 16 to 18 servings.
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