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Remove coated ice cream balls from the freezer. Dip balls in remaining egg mixture, then roll them in
remaining cereal mixture. Return to pan. Cover and freeze for several hours or until firm.
Fry frozen ice cream balls, 1 or 2 at a time, in deep hot vegetable oil (375 degrees F) in a deep fat fryer
or heavy saucepan for 15 seconds or until golden brown. Remove with a slotted spoon; drain for a few
seconds. Return fried ice cream balls to the freezer while frying the remaining balls. Serve immediately
with ice cream topping, if desired.
Mexican Fried Ice Cream 115
Mexican Ice Cream
1 cup granulated sugar
1 cup English walnuts
12 macaroons, crumbled into fine crumbs
2 egg yolks
1/4 cup granulated sugar
1 cup whole milk
2 egg whites, stiffly beaten
2 cups cream or half-and-half
1/3 cup granulated sugar
1 teaspoon vanilla or cherry extract
Put the 1 cup granulated sugar into a saucepan over low heat and stir constantly until it is melted. Add
walnuts and pour into a shallow buttered pan to harden.
When cold, grate or chop fine. Toast the macaroon crumbs in the oven a few moments.
Make a custard of the egg yolks, the 1/4 cup sugar and the milk. Pour over the stiffly beaten egg whites
and let cool.
To the cream or half-and half add the 1/3 cup sugar and beat until thoroughly mixed. Add the custard
and flavor with vanilla or cherry extract, then freeze until half frozen.
When half frozen, add the macaroon crumbs and half of the grated walnut mixture and finish freezing.
Sprinkle the remaining grated walnuts over the cream at serving time.
Mexican Ice Cream 116
Milky Way Ice Cream
2 cups milk
8 regular size Milky Way bars, cut up
6 eggs
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 large cans Pet evaporated milk
Mix in top of double boiler milk and Milky Way bars. When bars have melted, set aside from stove and
let cool. Beat 6 eggs, add sugar and vanilla extract. Mix well and then add milk and Milky Way
mixture. Stir together thoroughly. Pour into gallon ice cream maker. Fill to within two inches from top
with milk and freeze.
Milky Way Ice Cream 117
Mint Sherbet
4 cups granulated sugar
1 bunch fresh mint leaves, washed
7 cups water, divided
Juice of 4 lemons
2 (6 ounce) cans frozen orange juice concentrate, thawed
Dash of green food coloring
1 pint whipping cream, whipped
2 egg whites, stiffly beaten
Heat the sugar, mint leaves and 2 cups of the water until sugar is dissolved. Simmer mixture for 30
minutes, then strain. Cool.
Combine mint syrup with juices, remaining water and green food coloring. Place in freezer container
and partially freeze.
Fold together whipped cream and egg whites. Open freezer container and pour in cream mixture.
Continue freezing until firm. Serve or pack in plastic containers and store in freezer.
Makes 1 gallon.
Mint Sherbet 118
Mud Ice Cream
2 quarts half-and-half
2 (14 ounce) cans sweetened condensed milk
1 teaspoon vanilla extract
1 large box instant chocolate pudding mix
2 cups chopped pecans
In a large bowl combine all ingredients. Pour mixture into a freezer and prepare according to the
manufacturer's directions.
Mud Ice Cream 119
Non-Dairy Ice Cream
1 (1.7 ounce) package instant pudding mix
3 cups non-dairy whip cream
2 cups fat free non-dairy creamer (dry)
1 cup water
1 teaspoon vanilla extract
Combine ingredients into a large bowl and mix with a hand mixer until smooth. Pour into plastic
container and freeze 2 to 3 hours before serving.
Non-Dairy Ice Cream 120
Nutty Pistachio Ice Cream
1 cup half-and-half
3/4 cup granulated sugar
1/8 teaspoon salt
2 egg yolks, beaten
1 tablespoon vanilla extract
2 cups heavy cream
1 cup blanched, natural California pistachios, chopped
1 tablespoon finely grated orange peel
Heat half-and-half in saucepan; stir in sugar and salt. Pour a small amount of hot half-and-half into
egg yolks, stirring constantly. Return yolk mixture to half-and-half; cook and stir over medium heat
about 5 to 10 minutes or until thickened and creamy. Do not boil. Cool. Stir in vanilla extract and
heavy cream. Chill. Pour into freezer container; follow manufacturer's directions for freezing. Add
pistachios and orange peel when almost frozen; freeze until firm. Allow ice cream to stand at least 2
hours in refrigerator-freezer to mellow flavors.
Blanching Process:
Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute. Drain
and rub the pistachios with a clean kitchen towel. To dry, spread on a large baking sheet in an oven
preheated to 300 degrees F for 10 to 15 minutes.
Makes 1 1/4 quarts.
Nutty Pistachio Ice Cream 121
Orange Gelatin Ice Cream
Any flavor gelatin may be used for this recipe.
2 cups granulated sugar
5 eggs
2 cups heavy cream
2 small boxes orange gelatin
1 cup boiling water
Beat together sugar, eggs and cream. Dissolve gelatin in the boiling water; cool. Mix all ingredients
together and put into freezer can. Add whole milk to fill a 1-gallon freezer to within 2 inches of the top.
Freeze as per manufacturer's instructions.
Orange Gelatin Ice Cream 122
Orange Ice Cream
3 eggs, separated
1/2 cup granulated sugar
2 cups heavy cream, whipped
Finely grated zest and juice of 2 large oranges
Put egg yolks in a bowl. Beat, gradually adding sugar, until very light and thick.
In another bowl, whip egg whites until stiff. Fold cream, orange juice and zest into egg yolks followed
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