MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: FRIED ICE CREAM
  Categories: Desserts
       Yield: 1 batch
 MMMMM---------------------CREAM PUFF SHELLS--------------------------
       1 c  ;Water
     1/2 c  Butter
   1 1/2 c  Flour
       5    Egg; room temp
   1 1/2 qt Ice cream, vanilla;
            -firmly frozen (about)
 MMMMM------------------------BEER BATTER-----------------------------
       2 c  Flour
      12 oz Beer; flat
       2    Egg; room temperature
            Oil; for deep frying
            Maple syrup; OR
            Raspberry syrup
   FOR SHELLS: Preheat oven to 350F.  Lightly grease baking sheet.  Bring
   water to boil in medium saucepan.  Add butter and let melt.  Add
   flour, stirring quickly until dough forms ball.  Transfer to mixing
   bowl. Using electric mixer at medium speed, add eggs 1 at a time,
   beating thoroughly after each addition.  Spoon 1-1/2- to 2-inch
   mounds onto baking sheet or fill pastry tube with dough and mound
   onto sheet. Bake until golden brown, about 40 minutes.  Let cool
   completely in draft-free area.
   Slide partway through each shell and fill with ice cream.  Wrap each
   puff with foil and freeze until solid, at least 1 hour.
   FOR BATTER: Combine flour, beer and eggs in medium bowl and mix well.
   Heat oil to between 350F and 375F.  Dip frozen puffs in batter and
   deep fry until golden brown.  Quickly drain on paper towels. Place
   each puff in individual serving dishes and pour syrup on top. Serve
     Recipe from Spruce Pond Inn, Stowe, Vermont.
     Published in Favorite Restaurant Recipes, by Bon Appetit, 1982.
 * Sam Waring
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