"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

CARAMEL FRIED ICE CREAM Recipe

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This recipe for CARAMEL FRIED ICE CREAM, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa T. Armstrong
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 quart vanilla ice cream
3 eggs, beaten
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
2 cups flaked coconut
2 cups crushed corn flakes
Vegetable oil
Caramel-Bourbon Sauce

Caramel Bourbon Sauce:
2 cups sugar
1 cup butter
1 cup half-and-half
3 tbsps. bourbon

Directions:
Directions:
Place 8 scoops of ice cream on a wax paper-lined jelly roll pan. Freeze ice cream balls at least 1 hour or until firm. Combine eggs, vanilla, and cinnamon, stirring well. Combine coconut and corn flakes; toss gently. Work quickly when coating balls in the corn flakes-coconut mixture to prevent them from melting. Dip each ice cream ball in egg mixture; dredge in coconut mixture, coating each ball well. Place on jellyroll pan and freeze 1 hour. Chill remaining egg mixture. Repeat procedure, using remaining egg and coconut mixture. Return ice cream balls to jelly pan. Cover and freeze at least 8 hours or until very firm.

Caramel Bourbon Sauce:
Sprinkle sugar in a large cast-iron skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns golden brown. Remove from heat; add butter, and stir until melted. Return mixture to low heat; gradually add half-and-half, 1 tbsp. at a time, stirring constantly; continue to cook over low heat, continuing to stir constantly, about 10 minutes or until mixture is thickened and creamy. Stir in bourbon. Remove from heat and let cool slightly. Yields 2 2/3 cups. Pour a little of the sauce over each ice cream ball just before serving.

 

 

 

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