In celebration of Cinco de Mayo this week, here is a traditional Mexican dessert - Fried Ice Cream. Not thrilled about the "fried" part but I do love me some caramel. You can actually swap out the vanilla for any flavor that's appealing to you and omit the caramel sauce. This is also a hit for backyard BBQ's so don't forget about this recipe on a hot summer day.
~Caramel Fried Ice Cream~
1 quart vanilla ice cream
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
2 cups flaked coconut, finely chopped
2 cups finely crushed cornflakes
1/2 teaspoon ground cinnamon
1 cup sugar
1/2 cup butter, cubed
1/2 cup evaporated milk
Oil for deep frying
Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet.
Cover and freeze for 2 hours or until firm.
In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon.
Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls.
Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface.
Place coated balls on a baking sheet.
Cover and freeze at least 3 hours or until firm.
For caramel sauce:
Heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally.
Gradually add milk, stirring constantly.
Cook and stir for 8 minutes or until sauce is thick and golden; keep warm.
Heat oil in an electric skillet or deep-fat fryer to 375°.
Fry ice cream balls until golden, about 30 seconds.
Drain on paper towels.
Serve immediately with caramel sauce.
Yield: 8 servings.