Ingredientes para Mexican Deep Fried Ice Cream
- Corn Flakes
- 2 quarts vanilla ice cream
- Cinnamon Sticks
- Beer
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 large eggs
- Vegetable Oil
- Vegetable oil, enough for deep frying
- Cinnamon Sugar
- Whipped Cream
- Honey
- Corn Tortilla Strips
- Cinnamon Sugar Mixture
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Cómo preparar Mexican Deep Fried Ice Cream
- **Day Before:**
- Prepare the ice cream base: In a large bowl, gently combine the vanilla ice cream, cinnamon, and sugar. Mix until well combined. Cover and freeze until solid.
- Prepare the breading: In a shallow dish, whisk together the flour, cinnamon, and sugar. In a second shallow dish, beat the eggs with a splash of milk. In a third shallow dish, combine the breadcrumbs and chopped nuts.
- Shape the ice cream: Using a 1/4 cup ice cream scoop, scoop out balls of the ice cream mixture. Place the ice cream balls on a plate lined with wax paper and place in the freezer.
- **Day Of:**
- Prepare the frying oil: Heat the oil in a large pot or deep fryer to 350°F (175°C).
- Bread the ice cream: Gently roll each frozen ice cream ball in the flour mixture, then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture. Place the breaded ice cream balls back onto the wax paper-lined plate in the freezer.
- Fry the ice cream: Carefully place a few breaded ice cream balls into the hot oil. Fry for about 20-25 seconds per side, until golden brown and crispy. Be careful not to overcrowd the pan.
- Drain and serve: Remove the fried ice cream balls with a slotted spoon and place them on a wire rack to drain excess oil. Serve immediately with your choice of toppings.
- Enjoy! Serve warm with your favorite toppings (chocolate syrup, whipped cream, caramel, chopped nuts).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
181g
Fat
72g
Carbs
33g
