Fried Mexican Ice Cream

What a great dessert to serve with your favorite Mexican meal.

1 pint vanilla ice cream

1/2 cup crushed corn flakes
1 tsp. cinnamon
2 tsp. sugar

1 egg
oil for deep frying

honey
whipped cream

Scoop out 4 or 5 balls of ice cream. Return to freezer.

Mix corn flake crumbs, cinnamon and sugar.

Roll frozen ice cream balls in 1/2 of the crumb mixture; 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 procedure.

In a French fryer, heat oil to 350 degrees.

Place frozen ball, one at a time, into basket and fry for 1 minute.

Remove and place in dessert dish.

Drizzle with honey and top with whipped cream. Serve immediately.

Ball is crunchy outside and slightly soft inside.

Yield: 4 to 5 balls.

JACQUELINE'S COOKBOOK