Preparation:
1. Scoop 4 or 5 balls of ice cream and keep frozen.
2. Mix together cornflake crumbs, cinnamon and sugar; roll frozen ice cream balls in half the crumb mixture and freeze again.
3. 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.)
4. When ready to serve, heat deep hot oil to 350 F.; place a hard ice cream ball in basket or on perforated spoon and lower into hot oil 1 minute.
5. Immediately place in champagne or dessert glass, drizzle with honey and top with a dollop of whipped cream.
6. Continue to fry balk one at a time. Balls will be crunchy on the outside and just beginning to melt inside. |
