Hielo Frito (Fried Ice Cream)

Ingredients

Vanilla ice cream

4 cups, scooped into balls

Eggs

2, beaten

Cornflakes

2 cups, crushed

Cinnamon

1 teaspoon

Vegetable oil

for frying

Whipped cream

for serving

Honey

for drizzling

Instructions

1. Scoop the vanilla ice cream into balls and place them on a baking sheet. Freeze until firm, about 2 hours.
2. In a shallow dish, combine the crushed cornflakes and cinnamon, mixing well to evenly distribute the spice.
3. Dip each frozen ice cream ball into the beaten eggs, ensuring they are fully coated. Then roll them in the cornflake mixture, pressing gently to ensure an even coating.
4. Place the coated ice cream balls back on the baking sheet and freeze until firm again, about 1 hour.
5. In a deep fryer or large saucepan, heat the vegetable oil to 375°F (190°C).
6. Fry the ice cream balls one at a time for about 15 seconds until they are golden brown. Take care not to overcrowd the fryer.
7. Remove the fried ice cream balls from the oil and drain on paper towels to absorb excess oil.
8. Serve immediately, topped with a generous dollop of whipped cream and a drizzle of honey.