Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Ice cream, vanilla
3 oz Almonds, slivered; finely
-fround
2 Eggs; beaten
3/4 c Graham cracker crumbs

--------------------CINNAMON-FUDGE SAUCE-------------------------
2 oz Chocolate, unsweetened
1 tb Butter (or marg.)
1/3 c Water; boiling
1 c Sugar
1/4 ts Cinnamon, ground
1 tb Syrup, corn
1 ts Vanilla extract

Place 10 scoops ice cream on a cookie sheet; freeze at least 1 hour or
until firm.

Roll each ice cream ball in ground almonds, coating well. Dip in
beaten egg, and dredge in graham cracker crumbs until thoroughly
coated. Place on a cookie sheet; then cover and freeze for several
hours.

Fry ice cream balls in deep hot oil (375 degrees) for 20 to 30
seconds or until golden brown. 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 until chocolate melts, stirring
constantly. Add sugar, cinnamon, and corn syrup; mix well. Bring
mixture to a boil; reduce heat and simmer, uncovered, 7 minutes
without stirring. Remove from heat, and stir in vanilla. Allow to
cool before serving. Yield: 1-1/4 cups.

SOURCE: Southern Living Magazine, June 1985. Typos by Nancy Coleman.

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