Caramel Fried Ice Cream

Ingredients:
1 quart vanilla ice cream
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
2 cups flaked coconut, finely chopped
2 cups finely crushed cornflakes
1/2 teaspoon ground cinnamon
CARAMEL SAUCE:
1 cup Domino® or C&H® Granulated Pure Cane Sugar
1/2 cup butter, cubed
1/2 cup evaporated milk
Oil for deep-fat frying

Directions:
Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm. In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon.

Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm.

For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm.

Heat oil in an electric skillet or deep-fat fryer to 375°. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce. Yield: 8 servings.

http://www.tasteofhome.com/recipes/Caramel-Fried-Ice-Cream