|Fried Ice Cream|
Emeril's recipe, on the Food Network website.
1 quart vanilla ice cream
2 cups of Cinnamon Toast Crunch (click the link above to Emeril's recipe for ideas on Corn Flake combinations instead of CTC)
2 large eggs
2 tablespoons sugar
Vegetable oil, for frying
Hot chocolate sauce, honey, or strawberry puree, optional
Whipped cream, optional
With an ice cream scoop, form 4 large balls of ice cream. I used my ice cream scoop first, and then used my clean hands to form balls, just like making snowballs. A cold job, and you can't wear gloves. ;)
Fill up a quart sized ziplock bag with Cinnamon Toast Crunch.
Dip the ice cream balls in the crumb mixture and freeze for at least 30 minutes. (I froze them for 4 hours)
In a bowl, beat the eggs and sugar.
Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds (Mine were done in about 20 seconds)
Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.