Thursday, May 5, 2016

Mexican No Fry Ice Cream............

Not everyone has a deep fryer or wants to take a chance on frying ice cream balls. However, if you freeze the ice cream very hard; it is not a major deal. You only have them in the hot fat for 10-15 seconds till the corn flakes are golden and crispy. 
But here is a recipe I like: no frying involved. Don't leave out the cinnamon, it is a very important part of this recipe.

Mexican No Fry Ice Cream
5 cup Corn Flakes
1/2 cup Butter
2 tsp Cinnamon
4 tsp Sugar
Vanilla Ice Cream
Scoop and form Ice cream into approx 2 1/2″ balls. Place in muffin pan and then into freezer for 1 hour. Pulse corn flakes in food processor to crush. Melt butter in a medium skillet over medium heat. Stir in crushed corn flakes and cinnamon and cook, stirring constantly, about 3-5 minutes or until golden brown. Remove from heat and stir sugar into mixture. Pour into a shallow dish and allow to cool. Place ice cream ball into mixture and roll to evenly coat.
Press corn flake mixture around outer surface if a thicker coating is desired. I like to drizzle honey over it and top with whipped cream and a cherry; as that's the way it was always served to me at La Mesa. But you can serve it topped with chocolate syrup, caramel topping, whipped topping and cherries; as desired. It's your ice cream, so top it anyway you want to.
Till next time.......

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