"fried" ice cream recipe | jeff mauro | food network

Step 1

For the vanilla honey syrup: Place the honey and vanilla bean paste in a heatproof glass measuring cup. Microwave until loose, about 30 seconds.

Step 2

For the "fried" ice cream: Scoop roughly a 1 1/2-cup mound of ice cream onto a large sheet of plastic wrap. Form into a ball with a slightly flat bottom, then wrap and place on a parchment-lined sheet pan. Repeat until you have four balls and place in the freezer to firm up, about 1 hour.

Step 3

Add the cornflakes, almonds, brown sugar, cinnamon and salt to a food processor. Pulse until uniform yet still coarse, 5 to 8 times.

Step 4

Heat a large skillet to medium-low heat, then add the butter and melt. Add the cornflake mixture and saute until it smells toasty, about 5 minutes. Take off the heat, then add the almond extract. Place on a sheet tray to cool completely, about 20 minutes.

Step 5

Remove the ice cream balls from the plastic wrap and roll in the cornflake mixture, pressing the mixture into the ice cream.

Step 6

Place each in a glass sundae dish, then top and flood the sides with a good drizzle of the warm honey syrup. Top each with whipped cream, some cinnamon sugar and a maraschino cherry.