(Not) Fried Ice Cream

It’s not really fried, it just looks that way when you’re done. There are variations that do actually fry the ice cream, however this isn’t one of them. This is a bit tedious, so you probably aren’t going to make them all the time, but for a special occaision, they rock mightily.

• 1 half gallon Breyer’s Vanilla Ice Cream
• Whipped Cream, preferably hand – whipped, but good Cool – Whip works too
• 1 box Special K cereal, crushed well, but not to a powder.
• Chocolate Fudge topping
• Molasses
• Wide and Shallow Sundae dishes

Keep all the ingredients but the Ice Cream in the refridgerator until you use them, and put them back as soon as you’re done. Obviously, keep the Ice Cream in the freezer. The harder you can freeze the ice cream the better. You really want to make these one at a time so that the ice cream doesn’t have a chance to melt any more than necessary.

Scoop enough ice cream so that you can make a ball of ice cream about the size of a softball. Once you’re done, put the ice cream ball in the sundae dish, and put both in the freezer until it’s hard frozen again.

Once the ice cream is re-frozen, then you coat the ice cream ball in molasses, and roll it in the crushed Special K until it’s thoroughly covered, i.e. you can’t see ice cream or molasses. Put the ball back in the dish, put the dishes back in the freezer, and let it reset.

The last two steps are done right before serving.

Pull the dishes with the Special K – covered ice cream out of the freezer, cover the exposed part of the ice cream with the chocolate fudge topping, add the whipped cream and serve.


Margaritas from Scratch

It’s actually pretty simple to make Margs from scratch, but it’s tedious, since you have to juice the lemons and limes yourself. But I find that making them fresh this way gives them a better, more full taste than you get from a mix.

• Whole lemons
• Two whole limes for every lemon
• White sugar
• Salt
• Tequila

Juice the lemons and limes until you have enough for however maragaritas you want to make. Add sugar until it tastes good. Salt is totally optional for the rim of the glass. The amount of tequila is up to you.

If you want frozen margaritas, don’t use an underpowered blender. That will just beat the ice until it’s more melted than not. You really want a proper bar blender, one of the metal Hamilton Beach blenders, like a 700 watt model or a Ninja. Fill the blender with ice cubes, preferably the skinnier ice maker ones. Add the margartia and tequila untill the non – ice space in the blender is filled. HOLD THE LID ON, and hit the switch until the insides are moving smoothly. You may have to hit the switch a few more times. Once the consistency is mostly smooth, pour and drink. You’ll probably always have some chunks of ice, unless you use crushed to begin with. Just use a bar strainer to catch the chunks of ice.