Ingredients
1 quart vanilla ice cream
3 cups fine corn flake crumbs
1 teaspoon cinnamon
3 egg whites
oil (for deep frying)
1 cup whipped cream
12 cup honey
8 maraschino cherries
Method
Sources
📖
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Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Professional compressor gelato maker — no pre-freezing, continuous
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Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freeze until firm, about 1 hour. In a shallow dish, combine crumbs and cinnamon. In another shallow dish, beat egg whites with fork 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 a deep fryer or heavy saucepan, heat oil to 375 degrees. 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.