El Torito's Deep-Fried Ice Cream

El Torito's Deep-Fried Ice Cream

20 ounces chocolate chip ice cream
2 cups 4-grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8-inch) flour tortillas
Oil for deep-frying
Cinnamon-Sugar
Whipped cream
4 maraschino cherries

Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equallybetween 2 pie plates or other shallow containers. Beat eggs with
water.

Roll each ice cream ball in cereal mixture and press coating into
ice cream. Dip coated ball in egg wash, then roll in second
container of cereal mixture. Again press coating onto ice cream.
Freeze coated ice cream balls solid, 4 to 6 hours.

To make each hourglass-shaped tortilla container, cut off curved
slice from 2 opposite sides of each end with narrow waist. One end
will serve as base for ice cream. Other end will be decorative fan.

Heat oil. Place tortilla between 2 ladles or large spoons of
different sizes (smaller ladle on top). Place tortilla so that base
end is cupped in larger ladle to form basket, with back of upper
fan supported by handle of larger ladle. Deep fry until crisp.
Drain and sprinkle with cinnamon-sugar.

Deep fry frozen coated ice cream balls 30 to 45 seconds. Place each
fried tortilla in large-stemmed glass with fan part of tortilla
standing vertically above glass. Set fried ice cream ball in base
of tortilla. Top with dollop of whipped cream and decorate with
cherry. Makes 4 servings.

We've never tried fried icecream. Sounds good though.