Fried Ice Cream
1 quart vanilla ice cream
2 cups of Cinnamon Toast Crunch (click the link above to Emeril's recipe for ideas on Corn Flake combinations instead of CTC)
2 large eggs
2 tablespoons sugar
Vegetable oil, for frying
Hot chocolate sauce, honey, or strawberry puree, optional
Whipped cream, optional
With an ice cream scoop, form 4 large balls of ice cream. I used my ice cream scoop first, and then used my clean hands to form balls, just like making snowballs. A cold job, and you can't wear gloves.
Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours. ( froze them for 4)
Fill up a quart sized ziplock bag with Cinnamon Toast Crunch.
Smash it with your rolling pin.
Spread the mixture in a shallow dish. (I found a pie plate worked perfectly)
Dip the ice cream balls in the crumb mixture and freeze for at least 30 minutes. (I froze them for 4 hours)
In a bowl, beat the eggs and sugar.
Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
Freeze for at least1 hour. (I froze them overnight)
Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds (Mine were done in about 20 seconds)
Remove from the oil and place on paper towel for about 30 seconds, and then put in a dessert bowl.
Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.