Mexicanunfriedicecream Recipes

NO-FRY FRIED ICE CREAM

Steps:

• Preheat oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely., Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.

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.

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

Steps:

• Place 8 scoops of ice cream on a baking sheet; freeze ice cream balls at least 1 hour or until firm.
• Combine crushed corn flakes and cinnamon in a shallow dish. Roll each ice cream ball in corn flake mixture, coating well. Place coated ice cream balls on baking sheet. Cover and freeze several hours or until very firm.
• Fry ice cream balls in deep hot oil (375 degrees) for 10 to 20 seconds, or until golden brown. Drain on paper towels, and serve immediately with drizzled honey, sweetened whipped cream, and Cinnamon-Sugar Tortillas.
• RECIPE FOR CINNAMON-SUGAR TORTILLAS: Combine sugar and cinnamon, stirring well; set aside. Cut each tortilla into 4 wedges. Heat 1/2-inch of oil in a large skillet to 350 degrees. Fry tortilla wedges, a few at a time, 1 minute or until golden brown. Drain well on paper towels, sprinkle with sugar-cinnamon mixture.

MEXICAN DEEP FRIED ICE CREAM

Steps:

• Start this dish one day before serving it.
• To make ice cream balls, put cornflakes in shallow dish.
• Form about 12 ice cream balls with your hands, using 4 to 5 ounces of ice cream.
• Each ice cream ball should be about the size of a baseball.
• Roll balls in cornflakes until thoroughly coated.
• This will provide insulation from the heat. Insert 1 cinnamon stick into each ice cream ball, then place on cookie sheet.
• Cover tightly with plastic wrap and freeze overnight.
• Ice cream must be rock hard in order to prepare this dish.
• Open beer and let sit out overnight to become flat.
• On the second day, make batter.
• Mix flour and sugar in large bowl. In another bowl, combine egg yolks with 1/4 cup oil and 3 cups flattened beer.
• Mix well.
• In another bowl, beat egg whites until stiff peaks form.
• This is best to do in copper bowl.
• Combine beer and flour mixtures; mix until thick dough is formed.
• Fold in egg whites.
• Batter should be thick, but if it is elastic dribble more flat beer into it and mix until desired consistency is achieved.
• If batter is too thin, it won't stay on the ice cream ball.
• Batter is good for three days, but may separate.
• If it separates prior to use, whisk to desired consistency.
• To prepare, put 6 inches of oil in deep fry pan or large pot and heat to 375 degrees. Gently coat ice cream ball with batter, being careful not to pull cinnamon stick out of ball.
• When balls are coated, gently drop into oil, one at a time, being careful not to let balls stick to sides of pan or frying basket. Submerge balls completely by holding onto cinnamon stick.
• Balls are done when golden brown, about 1 to 11/2 minutes.
• As ice cream balls are fried, set each aside to drain on multiple thickness of paper towels until all are done.
• Before serving, pour honey over top of each ball, then sprinkle with cinnamon sugar and pipe whipped cream around the base.
• Serve immediately with tortilla chips.
• Makes 12 servings.

FRESAS CON CREMA (MEXICAN-STYLE STRAWBERRIES AND CREAM)

Steps:

• Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
• Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.