Mexican fried ice cream
Mexican Fried Ice Cream
1 scoop vanilla ice cream
¼ cup corn flake crumbs
¼ cup sugar
1 small flour tortilla
1 ounce honey
3 teaspoons cinnamon
1 maraschino cherry
Whipped cream topping
Shape scoop of ice cream into a ball, wrap in parchment paper, then in foil, place in freezer to harden. Mix sugar and cinnamon in a bowl set aside. In a large nonstick pan over medium heat add 1 inch of vegetable oil and let it heat up for 1 minute.
Prepare a glass with a heavy bottom by turning it upside down over a plate. Add flour tortilla until it starts to develop some color. Using tongs remove tortilla, let some of the oil drain off and move to glass and fold into a taco like shape. Return to the pan and crisp all sides.
Remove from oil to a cooling rack, sprinkle with cinnamon sugar and set aside. Remove ice cream ball from freezer and roll around in the cinnamon sugar. Then in the corn flake crumbs and wrap it back in parchment paper and the foil and return to freezer to firm up for frying.
In a medium sauce pan over medium heat add 3-4 inches of vegetable oil. Let the oil come to 350 degrees.
Grab the ice cream ball from the freezer, unwrap and gently lower into the hot oil. Fry on all sides very quickly. Remove ice cream ball with a slotted spoon to cinnamon tortilla.
Drizzle the ball of ice cream with honey. Squirt on some whipped cream, and finish by adding the cherry on top and enjoy right away. There will be left over cinnamon sugar, enough for many fried ice creams.