4 scoops ice cream 1 egg, beaten 1/2 teaspoon vanilla 2 1/2 cups corn flakes, crushed 1/2 teaspoon cinnamon oil for deep frying
Place 4 scoops of ice cream in a small pan. Freeze for 1 hour or till firm. In a small mixing bowl stir together egg and vanilla. In a pie plate carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture, freeze until firm. Reserve remaining cereal mixture.
In a deep fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil, 375°F, for 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately.
1 cup whole milk 1 cup heavy cream 1/2 cup sugar 1 T vanilla 1 3 lb coffee can with lid 1 1 lb coffee can with lid salt ice
Mix ingredients in smaller coffee can. Put top on smaller can. Put smaller can in larger can add ice and salt in layer. Put top on larger can. Roll can on flat surface. It will take approximatly 30 minutes. When the start to melt, replace it and add more salt. Scrap down sides of smaller can every ten min until firm.
3 eggs 3/4 cup sugar 1/2 cup butter, melted 2 teaspoons vanilla 1 1/2 cups flour 2 teaspoons baking powder
Beat the eggs and gradually beat in the sugar until the mixture is creamy. Stir in the melted butter and vanilla. Combine the flour and baking powder, and then add it to the mixture. Blend it in well.
Drop about 4 teaspoons of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown. Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.
When you form the cones, there will probably be a small hole in the bottom of them that ice-cream can drip out of. One idea for plugging this hole is to put miniature marshmallows in the bottoms of the cones.