Mexican Fried Ice Cream

Preparation

• • Place a baking sheet in the freezer for about 5 minutes.
  • 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.
  • 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.
  • Once each ball is well coated, freeze for 1 hour. Meanwhile, pass the egg mixture through a sieve to remove any lumps and refrigerate.
  • After one hour, remove the ice cream balls from the freezer, dip in the eggs and coat with the rolled oats.
  • Freeze again for 1 hour. Filter the eggs and refrigerate. Combine the remaining crumbs and rolled oats.
  • Dip the ice cream balls one last time in the eggs, then in the dry ingredients. Freeze for 2 hours.
  • Preheat the oil in the deep fryer to 190 °C (375 °F).
  • Fry about 4 balls at a time until golden brown, about 1 minute and 30 seconds. Serve immediately.