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Mexican Fried Ice Cream




Source of Recipe


Internet


List of Ingredients




1 1/2 c Unbleached All-Purpose Flour
1 tb Sugar
1 ts Salt
1 tb Vegetable Oil
2 lg Egg Yolks; Lightly Beaten
3/4 c Flat Beer
8 Balls Ice Cream; Any Flavor,-About 1 Quart
2 c Cornflakes; Slightly Crushed
1 qt Peanut Oil
2 lg Egg Whites


Recipe



The day before serving, make the batter. Mix the flour, sugar, salt, oil, and egg yolks in a
mixing bowl. Gradually stir in the beer. Refrigerate overnight. Also, the day before
serving, coat the ice cream balls thoroughly with the crushed cornflakes. Place the ice
cream balls in the coldest part of the freezer and freeze overnight. When ready to serve,
heat the peanut oil, in a deep fat fryer or deep pot, to 375F degrees. Beat the egg whites until
stiff and fold into the batter. Coat 2 or three of the ice cream balls completely and heavily
with the batter and add to the hot oil. Turn up the heat to maintain a temperature of 375F
degrees. Fry the ice cream until golden brown. Remove with a slotted spoon to paper towels,
draining briefly. Serve immediately. Repeat with the remaining ice cream balls.