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Fried Ice Cream

1 1/2 gallons ice-cream
3 tsp. ground cinnamon
4 cups crushed cornflakes or 3 cups cornflakes and 1 cup finely chopped almonds
Vegetable oil for frying

sweetened whipped cream, optional
Honey or chocolate sauce, optional
Fresh fruits, optional

Mix the cornflakes and cinnamon in a wide bowl. Sprinkle enough of
this mixture on a freezer proof plate or baking sheet to cover it
(this will prevent the ice-cream from sticking to it). Form the
ice-cream into balls about 3" in diameter. Roll each ball in the
mixture then put on the sprinkled plate. Freeze until very hard
about 2-3 hours. Place the serving dishes in the freezer to chill.
Heat the oil over med.-high heat to about 400:-a bread cube should
brown in about 454 seconds. Place 1 frozen ice-cream ball in the
hot oil. Cook for 5 seconds or until the coating is crispy. Remove
it from the oil with a slotted spoon and let it drain briefly.
Immediately place the fried ice-cream on a cold serving dish. Repeat
this process with the remaining ice-cream balls. Drizzle with the
honey and top with whipped cream. Garnish with the fresh fruit.


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