Fried ice cream

I tried to find a recipe with the serach but didn't pull anything up so sorry if someone already posted this; but anyone have a recipe for Fried Ice cream? I have had it at my local mexican resturant and it's so yummy but they're weird and refuse to give out the recipe.

I have several - here is one:

Fried Ice Cream

Serves 8

16 scoops vanilla ice cream
2 cups finely crushed graham crackers or vanilla wafers
1/2 tsp cinnamon
2 eggs
2 Tbs milk
Oil for deep frying

Citrus Sauce:
1 cup fresh lemon or lime juice
1 cup sugar
1 tablespoon lemon zest

To prepare citrus sauce: In small saucepan, combine lemon juice, sugar and lemon zest. Stir over medium heat until mixture comes to a boil. Over low heat, simmer until slightly thickened, about 10 minutes. Remove from heat. Cool until lukewarm. Refrigerate until needed.

To prepare Fried Ice Cream: Cover ice cream scoops with plastic wrap and freeze for 2 hours or until firm. In small bowl, combine graham cracker or vanilla wafer crumbs with cinnamon. Mix well. Quickly roll firm ice cream balls one at a time in crumb mixture. Freeze balls on baking sheet lined with wax paper for 2 more hours or until firm. In small bowl, beat eggs and milk. Quickly re-roll coated ice cream balls in egg mixture, then in crumb mix. Put balls back on lined baking sheet and freeze ice cream balls for an additional 2 hours or until firm. Pour oil 3 inches deep in deep fryer or heavy duty saucepan. Heat oil to 375 degrees F. Use slotted spoon to place one ice cream ball at a time into hot oil. Fry until coating begins to brown, 8 to 10 seconds on each side. Serve immediately with lemon sauce.

OMG that takes a lot of time and effort. Sounds great though. never had it myself. Every time I go to a restaraunt that sells it they are sold out.

Yeah.. I havent had fried ice cream either. It sounds good. I have had fried cheesecake though....thank goodness for the Texas State Fair.

Wow sounds way more complex than I thought but will give it a shot anyways. Thanks again for your help Mama Mangia you always have an answer for me.

Here is a recipe I have used. It's quite a pain and time consuming to make, but well worth it for an impressive company dessert or special occasion.

CRISPY MACADAMIA NUT FRIED ICE-CREAM BALLS WITH CHOCOLATE MACADAMIA NUT SAUCE

For ice-cream balls:

1 quart super-premium vanilla ice cream such as Häagen-Dazs
1 1/2 cups macadamia nuts (about 7 ounces)
3 large eggs
6 cups cornflakes (about 7 ounces)
about 5 cups vegetable oil for deep-frying
confectioners' sugar for dusting

Accompaniment: chocolate macadamia nut sauce

Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.

Preheat oven to 350° F.

While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.

Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.

In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.

Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.

In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.

Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.

Makes 12 balls, serving 4.

CHOCOLATE MACADAMIA NUT SAUCE

2/3 cup macadamia nuts (about 3 1/2 ounces)
1 ounce fine quality bittersweet chocolate (not unsweetened)
1/2 cup sugar
3/4 cup heavy cream

Preheat oven to 350°F.

In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately.

In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth.

Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Makes about 1 1/2 cups.

I had this at a mexican restaurant also -- and I swear they deep fried a twinkie and put ice cream and chocolate syrup on it.....