Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freeze until
firm, about 1 hour.
In shallow dish, combine crumbs and cinnamon. In another shallow dish,
beat egg whites until foamy. Roll ice cream balls in egg whites, then
crumb mixture, covering ice cream completely to avoid leakage during
frying. Roll in egg whites and crumbs a second time, if necessary to cover
completely. Freeze until firm, 3 to 4 hours.
In deep fryer or heavy saucepan, heat oil to 375. Using basket or slotted
spoon, fry ice cream balls 1 or 2 at a time for 10 to 15 seconds or until
golden brown. Drain quickly on paper towels. Return to freezer while
frying remaining ice cream balls. Serve immediately with whipped cream,
honey and cherries.
Makes 8 servings.
Posters comment: I've made these and they are good, but not exactly like
you get in a restaurant. My favorite restaurant ones seem to have like
Rice Krispies in the coating too. I'd add more cinnamon too.
Posted on Genie C04 T06 M159 By M.Carmain1 on 6/13/93, Nf format
