Mexican Fried Ice Cream

Instructions

1. 1

   Place a baking sheet in the freezer for about 5 minutes.

2. 2

   With an ice cream scoop, shape about 14 ice cream balls the size of a large egg. Place on the cold baking sheet and freeze for 1 hour.

3. 3

   Place the flour, eggs, crumbs and rolled oats in different bowls. Dredge the ice cream balls into the flour, dip in the eggs, then in the crumbs.

4. 4

   Once each ball is well coated, freeze for 1 hour. Meanwhile, pass the egg mixture through a sieve to remove any lumps and refrigerate.

5. 5

   After one hour, remove the ice cream balls from the freezer, dip in the eggs and coat with the rolled oats.

6. 6

   Freeze again for 1 hour. Filter the eggs and refrigerate. Combine the remaining crumbs and rolled oats.

7. 7

   Dip the ice cream balls one last time in the eggs, then in the dry ingredients. Freeze for 2 hours.

8. 8

   Preheat the oil in the deep fryer to 190 °C (375 °F).

9. 9

   Fry about 4 balls at a time until golden brown, about 1 minute and 30 seconds. Serve immediately.