Sunday, May 2, 2010

Mexican "Fried" Ice Cream

,There really are fried ice cream recipes out there.  For those who never heard of such a thing, think baked alaska, but smaller and tossed in a deep fryer. But don't go away yet, we don't go near any frying equipment in this version.  Just the broiler.  This isn't real fried ice cream.  But then, fried ice cream isn't a real mexican food either.

It's really for the kids.  Who am I'm kidding, adults will eat this and pretend it's for grown-ups only.

Here the ice cream is scooped, rolled in crushed cereal, then frozen, rock-hard.  The freezing part is critical to the success of the outcome.  Otherwise it might still be yummy, but you will be drinking it through a straw.

I got the original recipe from Betty Crocker.  It's kind of funny to call it a recipe.  The most difficult part is buying the ingredients.  The second most difficult part is leaving the coated ice cream in the freezer.

If you are going to use the food processor to make the crumbs, pulse (the cereal, not you) until it's almost done.  Then it's done.  If you process a few seconds too long, the crumbs will clump up.  And not in a good way, either.

Cinnamon "Fried" Ice Cream
Serves 6

2 cups Cinnamon Toast Crunch cereal, crushed
6 balls vanilla ice cream (size up to you)

Pour cereal crumbs into a medium-sized bowl.   Moving quickly, scoop out a scoop of ice cream and plop into the crumbs, turning to cover completely.  Place the balls on an ungreased rimmed baking pan.

Pop pan into freezer, and leave it at least 2 hours.   About 5 minutes before the ice cream is ready, position an oven rack about 6 inches from the broiling element, then preheat oven to broil.  After 5 minutes, pull pan from freezer and immediately pop pan onto prepared rack for no more than 30 seconds.  Coating should turn a light brown, and if the ice cream was sufficiently frozen it should not be melting out.

Serve immediately.

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