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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: in diameter. Mix the cinnamon and 3 cups of the cornflakes and roll each
ball in the mixture, making sure it is completely coated. Place on a
freezer-proof plate or baking sheet, sprinkled with the remaining corn
flakes. Freeze until very hard, about 2-3 hours.
Refrigerate 6 serving bowls. In a medium bowl, beat the cream with the
sugar until whipped. Do not overbeat; set aside. fill a medium, heavy
saucepan with enough oil to cover an ice cream ball. Heat the oil over
medium-high heat to 440F. Drop the frozen balls one at a time in the hot
oil and cook for about 5 seconds, or until coating is crispy. Remove with
a slotted spoon and drain very briefly on a paper bowl. Immediately place
the fried ball in a chilled serving bowl. Repeat with the remaining balls.
Drizzle the ice cream with a little honey and top with whipped cream.
Serve immediately.
| Ingredients:
1 1/2 Cup(s) Vanilla Ice Cream
4 Teaspoon(s) Cinnamon
4 Cup(s) Corn Flakes, crushed
1 1/2 Cup(s) Heavy Cream
2 Tablespoon(s) Sugar
1/4 Cup(s) Honey |
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