关于此食谱

一道深受喜爱的墨西哥裔美国餐厅经典菜肴，在家中也能制作——冰淇淋球裹上松脆的肉桂糖玉米片涂层，经过快速油炸至金黄完美。魔力在于冷冻：冰冷坚硬的冰淇淋球进入热油中仅需数秒，形成温暖、易碎的脆壳，内部仍保持冷的奶油质地。只要准备充分并掌握正确的技巧，这道菜在任何家庭厨房都完全可以实现。

步骤说明

1. 1

   Line a small baking sheet or plate with parchment paper and place it in the freezer for 10 minutes to chill.

2. 2

   Using an ice cream scoop or large spoon, scoop 4 large balls of vanilla ice cream (about ½ cup each) onto the chilled baking sheet. Work quickly. Use your hands to pack each scoop into a tight, smooth ball. Place immediately in the freezer.

3. 3

   Freeze the ice cream balls until rock solid, at least 2 hours, or overnight for best results. The colder and harder they are, the better they will survive frying.

4. 4

   In a skillet over ^[medium heat], melt the butter. Add the crushed cornflakes cereal, granulated sugar, and cinnamon. Stir constantly and toast for 3–4 minutes until the cornflakes cereal are golden, fragrant, and evenly coated. Spread onto a plate and let cool completely.

5. 5

   In a shallow bowl, whisk together the eggs and milk until fully combined.

6. 6

   Remove the ice cream balls from the freezer one at a time. Working very quickly, dip one ball into the egg wash, letting any excess drip off, then roll it firmly in the cornflake coating, pressing gently so the coating sticks all around. Place it back on the parchment paper-lined baking sheet. Repeat with remaining balls.

7. 7

   For a thicker, sturdier crust (highly recommended), do a second coat: dip each coated ball back into the egg wash, then roll again in the cornflake coating. Return all balls to the freezer and freeze for at least 1 hour, or up to 24 hours.

8. 8

   When ready to fry, set out your serving bowls and all toppings in advance. Speed is essential — you need to go from fryer to table in under 60 seconds.

9. 9

   Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of at least 3 inches. Heat over ^[medium-high heat] until the oil reaches ![375°F]. Use a meat thermometer — this temperature is critical. Too cool and the coating absorbs oil; too hot and it burns before the outside sets.

10. 10

    Remove one ice cream ball from the freezer. Using a spider strainer or slotted spoon, gently lower it into the hot oil. Fry for 15–20 seconds, turning once, until the coating is golden brown all over. Do not fry longer than 20 seconds.

11. 11

    Lift the fried ice cream ball out immediately, let excess oil drip off for 2–3 seconds, and place directly into a waiting serving bowl. Fry remaining balls one at a time, allowing the oil to return to ![375°F] between each.

12. 12

    Serve immediately with your choice of toppings: a drizzle of honey or chocolate syrup, a spray of whipped cream, caramel sauce, and a maraschino cherries on top. Eat right away — fried ice cream waits for no one!