Fried Ice Cream

This is such a yummy recipe and is a new family favorite!

Freeze Cookie Sheet For 1 hour

1⁄2 gallon vanilla ice cream, scooped into large balls, approx. 13 balls per 1⁄2 gallon and place on cold cookie sheet. Return to freezer for a day.

Crush in food processer or blender:

1 box vanilla wafers

3 cups corn flakes

1/3 cup brown sugar

Roll ice cream balls in crumb mixture, 4 beaten eggs, then roll in the crumbs again. Return to freezer for a day.
*If you don't have time to freeze for an entire day, each step can be done for 6 hours instead.

Deep fat fry at 350 for approx. 10 seconds, 5 seconds each side. Use a wire strainer (about 5” with a handle, utensil type strainer) to scoop the loose crumbs from the oil after frying every 2 balls if you need to.

Cover with caramel sauce.

Caramel Sauce:

1 cup sugar
4 T. butter
3⁄4 cup chilled heavy whipping cream pinch of salt

Ahead of time, heat cream in microwave for 40 seconds.

Heat a heavy saucepan over medium heat for 3 minutes.

 Pour in sugar and stir until completely melted and amber in color, about 3

minutes. Reduce heat to low, add butter all at once. Stir to combine, mixture will bubble up.

Add the heated cream, 2 T at a time to the sugar and butter stirring constantly, keeping a steady boil.

Continue until caramel sauce is melted and smooth.  If chunks of sugar remain, pour in blender and blend until smooth.
This can be stored in the fridge for up to 3 weeks. Tastes like Werther’s Caramels!