---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Fried ice cream
  Categories: Desserts, Mexican, Ethnic
       Yield: 4 servings
  
   1 1/2 c  Unbleached All-Purpose Flour
       1 tb Sugar
       1 ts Salt
       1 tb Vegetable Oil
       2 lg Egg Yolks; Lightly Beaten
     3/4 c  Flat Beer
       8    Balls Ice Cream; Any Flavor,
            -About 1 Quart
       2 c  Cornflakes; Slightly Crushed
       1 qt Peanut Oil
       2 lg Egg Whites
  
   The day before serving, make the batter.  Mix the flour, sugar, salt, oil
   and egg yolks in a mixing bowl.  Gradually stir in the beer.  Refrigerate
   overnight.  Also, the day before serving, coat the ice cream balls
   thoroughly with the crushed cornflakes.  Place the ice cream balls in the
   coldest part of the freezer and freeze overnight.  When ready to serve,
   heat the peanut oil, in a deep fat fryer or deep pot, to 375 Degrees F.
   Beat the egg whites until stiff and fold into the batter.  Coat 2 or three
   of the ice cream balls completely and heavily with the batter and add to
   the hot oil.  Turn up the heat to maintain a temperature of 375 Degrees F.
   Fry the ice cream until golden brown.  Remove with a slotted spoon to paper
   towels, draining briefly.  Serve immediately.  Repeat with the remaining
   ice cream balls.
  
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