- 2 cups Corn Flakes, crushed
- 20 oz chocolate chip ice cream
- 3½ teaspoons ground cinnamon
- 1½ tablespoons white sugar
- 1 teaspoon water
- 2 eggs
- 4 flour tortillas
- Oil for deep-frying
- Cinnamon mixed with sugar for garnish
- Whipped cream for garnish
- 4 maraschino cherries for garnish
Divide the ice cream into 4 balls. Freeze them solid, which will take around 2 hours. Combine the Corn Flakes, sugar, and cinnamon and divide between 2 pie plates. Beat the eggs with the water. Roll each ice cream ball in the Corn Flakes mixture then dip the coated ball in the egg wash. Roll the ball in the other Corn Flake mixture, pressing the coating on firmly. Freeze these balls for 5 or 6 hours. Shape the tortillas like hourglasses by cutting off curved slices from two opposite sides, so that the ice cream can rest on one end and the other end can be a decorative fan.
Heat the oil in a deep fryer or wok. Place the tortilla between two large spoons, with the smaller one on top. The base of the tortilla should be in the bigger spoon to form a basket. Rest the other part of the tortilla on the spoon handle. Deep-fry it until crisp. Drain and then sprinkle with some cinnamon sugar.
Deep-fry the ice cream balls for 30 to 45 seconds. Place each tortilla in a large-stemmed glass, with the fan part vertically above the glass. Place the ice cream ball in the base of the tortilla. Top with whipped cream and a cherry. The Mexican dessert recipe is ready to serve...nice !