Fried Ice Cream with Pina Colada Cream Sauce

For the fried ice cream:
1. With an ice cream scoop, form 4 large balls of ice cream.
2. Place them on a waxed paper lined baking sheet.
3. Freeze for at least 2 hours.
4. Combine cornflakes and cinnamon in a shallow dish. Mix.
5. Put cornflakes in a plastic Ziplock bag. Close bag. Put it on the counter.
6. Using a rolling pin, crush the cornflakes.
7. Spread the crushed cornflakes in the shallow dish.
8. Dip the frozen ice cream balls in the crumb mixture and freeze for another 30 minutes.
9. In a bowl, add eggs and vanilla extract. Beat together.
10. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture again, coating completely.
11. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
12. Heat the oil in a large pot or fryer to 400 F. (I use a Fry Daddy.)
13. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute.
14. Remove from the oil and place in a dessert bowl filled with Pina Colada Sauce. See recipe below.
15. Repeat with the remaining ice cream.

For the Pina Colada Cream Sauce:
1. Add 1/2 cup of ice cream into a bowl.
2. Mix ice cream until melted to a creamy consistency.
3. Add pineapple juice, Coco Lopez and rum. Stir.
4. Taste and adjust the ratio of ingredients to your liking.

For the assembly:
1. Place 4 plate on the table.
2. Pour Cream Sauce in plates covering bottom completely.
3. Add pineapple chunks around perimeter of plate.
4. Place fried ice cream on the sauce filled plate.

Enjoy!

(The related blog includes a recipe photo tutorial.)

Fried Ice Cream By Emeril Lagasse, adapted by Carmen Ortiz of Baking is my Zen.