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MEXICAN FRIED ICE CREAM 
3 c. vanilla or chocolate ice cream
2 beaten eggs
1/2 tsp. vanilla
4 1/2 c. sweetened corn flakes or (rice crisp cereal, crushed)
1 tsp. ground cinnamon
Cooking oil for deep fat frying
Ice cream topping

Place six scoops about 1/2 cup each of ice cream in a small pan (freeze for 1 hour). Combine eggs, vanilla in a small mixing bowl. In pie plate combine cereal and cinnamon.

Dip each frozen ice cream ball in egg mixture. Then in cereal mixture. Return coated ice cream balls to pan and freeze (1 hour) or until firm. Reserve remaining cereal mixture. Cover and chill remaining egg mixture. Remove coated ice cream ball from freezer. Dip ball in remaining egg and cereal mixture, return to pan. Cover and freeze for several hours.

Fry frozen ice cream balls (1 or 2 at a time) in deep hot oil at 350 degrees in deep frying pan or deep fryer, 15 seconds or until brown (golden brown). Drain a few seconds, return ice cream balls to freezer while frying remaining ones. Serve immediately with ice cream topping.

(Serves 6 persons.)

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