Sunday, January 13, 2008

Caramel Fried Ice Cream

1 sheet refrigerated pie pastry
1-1/2 teaspoons sugar
1 teaspoon ground cinnamon
1 quart vanilla ice cream
1/2 cup honey
Oil for deep-fat frying
Unroll pastry onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine sugar and cinnamon; sprinkle over pastry. Prick thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.
Place pastry in a large resealable plastic bag; coarsely crush. Transfer to a shallow bowl. Using a 1/2-cup ice cream scoop, form eight scoops of ice cream. Roll in pastry crumbs. Cover and freeze for 2 hours or until firm.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 8-10 seconds or until golden. Drain on paper towels. Immediately place in chilled bowls; drizzle with honey and serve. Yield: 8 servings.

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