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Fried Ice Cream

1 pint ice cream
1 beaten egg
1/4 tsp vanilla
2.5 cups sweetened corn flakes, crushed
1/2 tsp ground cinnamon
1 beaten egg
1/4 tsp vanilla
cooking oil for deep-fat frying
whipped cream (optional)
mint sprigs (optional)

Place 4 scoops (about 1/2 cup each) of ice cream in a small pan.
Freeze for 1 hour or till firm.

In a small mixing bowl stir together 1 egg and 1/4 tsp vanilla.
In a pie plate carefully stir together cereal and cinnamon.

Dip each frozen ice cream ball in the egg mixture, then roll it in
cereal mixture. Return coated ice cream balls to pan and freeze
for 1 hour or till firm. Reserve remaining cereal mixture.

In a small mixing bowl stir together 1 egg and 1/4 tsp vanilla.
Remove coated ice cream balls from the freezer. Dip balls in egg
mixture, then roll them in remaining cereal mixture. Return to
pan. Cover and freeze for several hours or till firm.

In a deep-fat fryer or heavy saucepan fry frozen, coated ice cream
balls, 1 or 2 at a time, in deep hot oil (375 degrees) for 15
seconds or till golden brown. Drain on paper towels. Return the
fried ice-cream balls to the freezer while frying the remaining
balls. Serve immediately with whipped cream and garnish with mint,
if desired. Makes four servings.

Note: Serve with a chocolate sauce if desired.


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