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Place ice cream balls in a 9-inch square pan. Cover with foil or plastic wrap. Freeze until very firm, at least 3 hours. In a small bowl, combine crumbs and cinnamon. Quickly roll ice cream balls one at a time in crumbs; set crumbs aside. Freeze balls until very firm, 1 to 3 hours. In a bowl, beat egg and milk until blended. Quickly roll coated ice cream balls in egg mixture, then in crumbs again. Return to freezer; freeze until firm, 1 to 3 hours. Pour oil 3 inches deep in a deep-fryer or medium saucepan. Heat to 375 F (190 C). At this temperature a 1-inch cube of bread will turn golden brown in 45 seconds. Use a slotted spoon to lower one ice cream ball at a time into hot oil. Fry 8 to 10 seconds on each side. Serve immediately; plain or with chocolate sauce, if desired. |