Place 4 scoops (about 1/2 cup each) of ice cream in a small pan. Freeze
for 1 hour, or until firm.
In a small mixing bowl, stir together 1 egg and 1/4 ts vanilla. In a pie
plate, carefully stir together cereal and cinnamon.
Dip each frozen ice cream ball in the egg mixture, then roll it in
cereal mixture. Return coated ice cream balls to pan, and freeze for 1
hour, or until firm. Reserve remaining cereal mixture.
In a small bowl, stir together the remaining egg and vanilla. Remove
the coated ice cream balls from the freezer. Dip balls in egg mixture,
then roll them in remaining cereal mixture. Return to pan. Cover, and
freeze for several hours, or until firm.
In a deep fryer, or heavy saucepan, fry frozen, coated ice cream balls,
1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds, or until
golden brown. Drain on paper towels. Return the fried ice cream balls
to the freezer while frying the remaining ice cream balls.
Serve immediately, with whipped cream, and garnish with mint, if
desired.
Posted on Genie C04 T06 M159 by D.Troxel on Mar/15/1995, MM format
