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Add a photoServings: 10
Ingredients
- 1 quart Ice cream, vanilla
- 3 ounce Almonds, slivered, finely fround
- 2 x Large eggs, beaten
- 3/4 c. Graham cracker crumbs
- 2 ounce Chocolate, unsweetened
- 1 Tbsp. Butter (or possibly marg.)
- 1/3 c. Water, boiling
- 1 c. Sugar
- 1/4 tsp Cinnamon, grnd
- 1 Tbsp. Syrup, corn
- 1 tsp Vanilla extract
Directions
- Place 10 scoops ice cream on a cookie sheet; freeze at least 1 hour or possibly till hard.
- Roll each ice cream ball in grnd almonds, coating well. Dip in beaten egg, and dredge in graham cracker crumbs till thoroughly coated. Place on a cookie sheet; then cover and freeze for several hrs.
- Fry ice cream balls in deep warm oil (375 degrees) for 20 to 30 seconds or possibly till golden. Drain on paper towels, and serve immediately with Cinnamon-Fudge Sauce.
- Cinnamon-Fudge Sauce: Combine chocolate, butter, and water in a heavy saucepan; cook over low heat till chocolate melts, stirring constantly.
- Add in sugar, cinnamon, and corn syrup; mix well. Bring mix to a boil; reduce heat and simmer, uncovered, 7 min without stirring. Remove from heat, and stir in vanilla. Allow to cold before serving.
- Yield: 1-1/4cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 10 servings | |
| Calories 341 | |
| Calories from Fat 126 | 37% |
| Total Fat 14.36g | 18% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 185mg | 8% |
| Potassium 223mg | 6% |
| Total Carbs 49.96g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 36.48g | 24% |
| Protein 5.8g | 9% |
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