Chinese Or Mexican Fried Ice Cream Whats Your Pleasure Recipes

MEXICAN FRIED ICE CREAM

Steps:

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.

CHINESE OR MEXICAN FRIED ICE CREAM -- WHAT'S YOUR PLEASURE?

Steps:

• Heat the vegetable oil in a large pot to 350.
• While the oil is heating, take the Frosted Flakes, and put them into a Ziploc bag. Smash them until they are pea-size pieces.
• Pour the Frosted Flakes into a large bowl.
• Take the scoop of ice cream, and drop it into the bowl.
• Roll the ice ceam around in the cereal until it is well coated, pressing the cereal into the ice cream.
• Take the cereal covered ice cream ball, and drop it into the hot oil for 30-45 seconds.
• Take the ice cream out of the oil, plate, and dust with cinnamon and confectionary sugar for a Mexican Fried Ice Cream, or drizzle chocolate on ice cream and top with a cherry for a Chinese Fried Ice Cream.
• Serve immediately.

MEXICAN "FRIED" ICE CREAM

Steps:

• Scoop out ice cream into small bowls. Crush corn cereal in your hands (or in a re-sealable plastic bag) and top the ice cream. Sprinkle with cinnamon and drizzle with honey.

MEXICAN FRIED ICE CREAM DESSERT

Steps:

• Heat oven to 375°F.
• In 10-inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes. Stir in crushed cereal, coconut and brown sugar. Press in bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 5 minutes. Place in freezer 30 minutes.
• Meanwhile, remove ice cream from freezer to soften. In large bowl, mix ice cream and cinnamon. Spread over top of cooled crust. Cover and freeze 8 hours before serving. Cut into 5 rows by 3 rows.

THE ORIGINAL CHI-CHI'S MEXICAN FRIED ICE CREAM

Steps:

• Form 4 oz. of French vanilla into a ball.
• Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
• Roll in corn flake crumbs till coated.
• Place in the freezer to harden.
• Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
• FOR THE SHERBET GLASS(the early years):.
• Put a dollop of whip cream in the bottom of the glass.
• Place the fried ice cream ball on top of the dollop.
• Drizzle a small amount of honey over the top of the ice cream ball.
• Place 8 whip cream rosettes around the ice cream ball and one on top.
• Top with a maraschino cherry.
• Enjoy!
• FOR THE TORTILLA (the later years):.
• Deep fry a tortilla flat until crispy.
• Sprinkle with the remaining cinnamon sugar mixture.
• Follow the instructions for the sherbet glass.
• Enjoy!