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  Mexican Fried Ice Cream web posted April 7, 2008 Ingredients: 3 cups vanilla ice cream 1/4 cup heavy whipping cream 1-1/4 cups finely crushed graham crackers 1 tsp. ground cinnamon Oil for deep-fat frying Using a 1/2 cup ice cream scoop, place 6 scoops of ice cream on a baking sheet and freeze. Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture. Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 mins. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry ice cream balls for 10 to 15 secs. or until lightly browned. Drain on paper towels and serve immediately. Yields 6 servings. ©
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Edgefield County New Link Below Information and Activities  Parting Shots A new book by Columnist Carl Langley -------  JAM Straight Customs  NOTICE:
We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |
