Mexican Fried Ice Cream
Regardless if this was created in Japan or at the world fair in Chicago, it became very popular in the 80's.
Though frequently offered in Mexican restaurants, this is technically not Mexican. Traditionally this was prepared with very cold ice cream that is battered and quickly fried. Let's do this easier.
5 cups corn flakes. (another option: 3 cups corn flakes with 1 cup shredded coconut and 1 cup ground pecans.... find a ratio you like!)
1/2 cup butter.
2 tsp cinnamon.
4 tsp sugar.
1/2 gallon vanilla ice cream.
Topping options:
Whipped cream
Chocolate
Caramel
Maraschino cherries (the best part!)
Scoop ice cream, forming 3 inch balls.
Put balls of ice cream in freezer (for at least 15 minutes).
Crush corn flakes.
In a large skillet, melt butter in a skillet over medium heat.
Stir in crushed corn flakes and cinnamon.
Cook until golden brown (about 3 minutes).
Remove from heat.
Stir in sugar.
Let cool.
Roll ice cream balls in cooked corn flakes mixture to coat.
If you desire a thicker coater, press it in.
Top with chocolate or caramel.
Add whipped cream and the cherry.
Enjoy.
