Fried Ice Cream

Make five 1/2-cup scoops of ice cream. Place on a pan or baking sheet lined with waxed paper, place pan in the freezer and freeze them for at least one hour.

Meanwhile, in a shallow bowl add crushed corn flakes, coconut and cinnamon. Stir together. Set aside.

In another shallow bowl, beat egg and milk together, set aside.

Remove ice cream from the freezer and roll and press the corn flake mixture around the scoops of ice cream. It’s like packing a snowball. Then roll the ice cream ball into the egg mixture then back into the corn flake mixture (this will give you a thicker crust)and then place it back on your baking sheet. Repeat with remaining ice cream balls. Return baking sheet to the freezer for at least one hour or until the ice cream is very hard.

Heat oil in a Dutch oven or heavy pot until the temperature reaches 365 degrees F. Remove the ice cream balls from the freezer and carefully drop into the hot oil. Deep fry for only 20-30 seconds. Remove from the oil and place on a paper towel to drain. Serve immediately with honey and strawberries. Makes 5 servings.