Vanilla ice cream coated in graham cracker crumbs and almonds, then fried until golden brown. Serve topped with a Mexican-style cinnamon-fudge sauce for added indulgence.
1 quart vanilla ice cream
3 ounces slivered almonds
2 eggs, beaten
3/4 cup graham cracker crumbs
CINNAMON-FUDGE SAUCE
2 ounces unsweetened chocolate
1 tablespoon butter or margarine
1/3 cup boiling water
1 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon corn syrup
1 teaspoon vanilla extract
Place scoops ice cream on a cookie sheet; freeze at least 1 hour or until firm.
Roll each ice cream ball in ground almonds coating well. Dip in beaten egg and dredge in graham cracker crumbs until thoroughly coated. Place on a cookie sheet; then cover and freeze for several hours.
Fry ice cream balls in deep hot oil (375 degrees F) for 20 to 30 seconds or until golden brown. Drain on paper towels and serve immediately with Cinnamon-Fudge Sauce.
For Cinnamon-Fudge Sauce: Combine chocolate butter and water in a heavy saucepan; cook over low heat until chocolate melts stirring constantly. Add sugar cinnamon and corn syrup; mix well. Bring mixture to a boil; reduce heat and simmer uncovered 7 minutes without stirring. Remove from heat and stir in vanilla. Allow to cool before serving.
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reviews & comments
January 10, 2013
The method was flawless - the ice cream balls were easy to make and the coating cooked perfectly in the deep fryer. The only thing that didn't work for me in the recipe was the almonds. First, it says "slivered" in the ingredients but "ground" in the directions. I used sliced and crushed them up a bit. The flavor of them just seemed a bit out of place. I would try toasting them next time and then grinding them fine. Otherwise, a good recipe!