Ingredients
Fried Ice Cream:
1 quart vanilla ice cream
7 cups cornflakes
1 tablespoon cinnamon
4 egg whites
vegetable or canola oil, for frying
Cinnamon Sugar Tortilla Bowls:
6 Old El Paso 6-inch flour tortillas
3 tablespoons butter, melted
3 tablespoons sugar
1 teaspoon cinnamon
For Topping:
dulce de leche or caramel
whipped cream
maraschino cherries
Instructions
Make the ice cream:
Scoop the ice cream into 6 scoops. Place on a baking sheet lined with parchment paper or waxed paper. Freeze until solid, about 1 hour.
In a large bowl, crush the cornflakes finely. Stir in the cinnamon.
Place the egg whites in a smaller bowl and whisk until frothy.
Remove the ice cream balls from the freezer. Working with one at a time, dip the balls into the egg whites, then roll in the cornflake crumbs. Return to the egg whites for a second coat, then back into the cornflakes. Use your hands to press the cornflakes into the ice cream. This is also when you can form the ice cream into a perfect ball.
Place the ice cream back on the baking sheet and return the balls to the freezer. Freeze until completely solid, at least 4 hours, preferably overnight.
Make the tortilla bowls:
Preheat the oven to 350ºF.
Place the tortillas in the microwave for 30 seconds to soften. Lay one tortilla on a work surface, and brush the entire surface with melted butter. Mix the sugar and the cinnamon together in a small bowl, then sprinkle the surface of the tortilla with some of the cinnamon sugar. Turn the tortilla over, and repeat on the second side. Gently place the tortilla in a jumbo muffin tin (or an oven proof bowl or ramekin of similar size), making sure it is flat in the bottom, and folding the sides as needed to form a bowl shape. Repeat with the remaining tortillas.
Bake the bowls for 15 minutes, or until browned. Let the bowls sit in the tin for a few minutes, then remove to a wire rack to cool completely.
To assemble:
Fill a pot with oil 3-4 inches deep. Heat to 350ºF.
Working with one ball of ice cream at a time, add the ice cream to the hot oil and cook, turning the ball constantly to make sure all sides get cooked, for 10-15 seconds, or until the coating is crisp. Remove with a slotted spoon and drain quickly on a paper towel. Transfer the balls to the tortilla cups.
Drizzle each ice cream cup with dulce de leche, then top with whipped cream and a cherry. Serve immediately.