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    You are in: Home / Recipes / Mexican Deep Fried Ice Cream Recipe
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    Mexican Deep Fried Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 40 mins

    24 hrs

    40 mins

    bmxmama's Note:

    I always get the deep fried ice cream at our local restraunt, but Gordo won't share the recipe with me, but I think this one is better...but don't tell Gordo! I found this online I'm not sure where but I have the blurb from where it originated...appeared in the Milwaukee Journal Sentinel on Oct. 6, 1999. I do recommend that you do everything that's needed the day before according to the recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Start this dish one day before serving it.
    2. 2
      To make ice cream balls, put cornflakes in shallow dish.
    3. 3
      Form about 12 ice cream balls with your hands, using 4 to 5 ounces of ice cream.
    4. 4
      Each ice cream ball should be about the size of a baseball.
    5. 5
      Roll balls in cornflakes until thoroughly coated.
    6. 6
      This will provide insulation from the heat. Insert 1 cinnamon stick into each ice cream ball, then place on cookie sheet.
    7. 7
      Cover tightly with plastic wrap and freeze overnight.
    8. 8
      Ice cream must be rock hard in order to prepare this dish.
    9. 9
      Open beer and let sit out overnight to become flat.
    10. 10
      On the second day, make batter.
    11. 11
      Mix flour and sugar in large bowl. In another bowl, combine egg yolks with 1/4 cup oil and 3 cups flattened beer.
    12. 12
      Mix well.
    13. 13
      In another bowl, beat egg whites until stiff peaks form.
    14. 14
      This is best to do in copper bowl.
    15. 15
      Combine beer and flour mixtures; mix until thick dough is formed.
    16. 16
      Fold in egg whites.
    17. 17
      Batter should be thick, but if it is elastic dribble more flat beer into it and mix until desired consistency is achieved.
    18. 18
      If batter is too thin, it won't stay on the ice cream ball.
    19. 19
      Batter is good for three days, but may separate.
    20. 20
      If it separates prior to use, whisk to desired consistency.
    21. 21
      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.
    22. 22
      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.
    23. 23
      Balls are done when golden brown, about 1 to 11/2 minutes.
    24. 24
      As ice cream balls are fried, set each aside to drain on multiple thickness of paper towels until all are done.
    25. 25
      Before serving, pour honey over top of each ball, then sprinkle with cinnamon sugar and pipe whipped cream around the base.
    26. 26
      Serve immediately with tortilla chips.
    27. 27
      Makes 12 servings.

    Ratings & Reviews:

    • on September 15, 2007

      15

      Dont think this would work, and I believe it doesn't take this long to do so, also, unneeded steps.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2007

      55

      I have made this recipe a few years ago and it is quite a treat! They def. do not take close to one miniute to cook tho. This is a great change from your normal ice cream sundae!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Deep Fried Ice Cream

    Serving Size: 1 (346 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 738.6
     
    Calories from Fat 263
    35%
    Total Fat 29.2 g
    45%
    Saturated Fat 14.5 g
    72%
    Cholesterol 224.2 mg
    74%
    Sodium 252.1 mg
    10%
    Total Carbohydrate 99.6 g
    33%
    Dietary Fiber 3.0 g
    12%
    Sugars 45.4 g
    181%
    Protein 17.2 g
    34%

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