For Ice Cream Balls:
With ice cream scoop, scoop out 4 to 5 balls of ice cream. Place ice cream balls on a tray lined with waxed paper. Return to freezer.
Mix cornflake crumbs, coconut flakes (optional), cinnamon and sugar. Roll
frozen ice cream balls in half of crumb mixture and freeze again. Beat egg
and dip coated ball in egg, then roll again in remaining crumbs. Freeze until
ready to use.
(For thicker coating, repeat dipping in egg and rolling in crumbs.) When
ready to serve, heat oil to 350 degrees F. Place 1 frozen ice cream ball
in fryer basket or in a very deep frying pan, and with perforated spoon
lower into hot oil for one minute.
Immediately remove and place in dessert dish. Drizzle with honey and top
with a dollop of whipped cream. Repeat this process with remaining ice cream
balls, one at a time. Ice cream balls will be crunchy on outside and just
beginning to melt inside. Serve immediately.
Makes 4 to 5 servings
Note: you will need a very deep frying pan, or an electric deep fryer to
deep fry the ice cream balls in.
For Chocolate Nut Sauce:
In small saucepan over low heat, melt butter; add nuts, cooking until lightly browned. Remove from heat; stir in sugar, cocoa and salt. Blend in light cream. Over low heat, cook, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla. Spoon over fried ice cream balls. Serve warm. Makes about 1 cup sauce.
Date: May 27, 2002