1 qt. ice cream
1 cup vanilla wafer crumbs ( or crushed cornflakes)
1 cup finely chopped pecans
1 cup flaked coconut
2 eggs
With scoop, form 6 ice cream balls. Place on wax
paper covered tray. Cover; freeze several hours or
until very firm. In bowl, stir together crumbs
(or cereal) nuts, coconut; set aside. In small bowl,
beat eggs. Coat balls with crumb mixture, pressing
crumbs firmly into ice cream Dip balls in beaten
egg; coat again with crumbs. Place back on tray;
freeze at least 2 hours. Just before serving, heat
oil in skillet or deep fryer to 3750. Make sure
oil is hot!! Remove balls from the freezer two at
time. fry in hot oil 20 - 25 seconds or until
lightly browned. Drain and serve immediately. Serve
with sprinkling of cinnamon sugar and top with
whipped cream and a cherry.
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