Then, on our trip to Arizona, we had some at a restaurant in Tucson, and I have been craving it like crazy since then.
I had tried to make it a few years ago without much luck. However, I gave it another go and met with success!!!
Here's what I did:
I put a bunch of corn flakes in my food processor with an equal amount of rice krispies. I got it all into lots of little pieces and then added some sugar and cinnamon ... just until it had the right taste for me.
I set the crumbs out in a shallow dish and started working with the ice cream.
First, I scooped out 6 nice round scoops. Then I hurried and rolled them around in the crumbs. Then they went right into the freezer for a while. When they had become very solid and frozen, I took them out and rolled them in beaten egg whites and then in the crumb mixture again. I set them in the freezer again for a time and then they were ready to fry.
I just used regular canola oil, however, I want to try it again with peanut oil, we'll see. I filled a 1 qt. sauce pan with oil and let it heat for several minutes until it was ready (I had it on a medium heat setting). Then I used a wire spoon and lowered the ice cream ball into the oil for about 10 seconds.
That was it, they were ready to serve. And, much to my surprise they were great. We just added a little chocolate syrup, but whipped cream and fresh fruit would be a great addition to this dessert.
So, give it a try, it is so yummy! (and so good for you, I am sure)
And while I'm sharing a little Mexican treat, I thought I would share an easy, non-fried taco salad shell idea.
Start with the tortillas you have to cook yourself.
When they are crispy on both sides, hurry and set one on an inverted bowl and press the sides down along the sides of the bowl. Let it set for a few minutes while you cook a few more tortillas, and ...
You have a cute, tasty shell for taco salad. This one isn't fried, that way you don't have to feel guilty about eating the fried ice cream for dessert!