Name: "Fried" Ice Cream
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 1 cup honey; 1 teaspoon vanilla bean paste; 1 quart good vanilla ice cream, softened; 4 cups cornflakes; 1/2 cup slivered almonds; 2 tablespoons brown sugar; 2 teaspoons ground cinnamon; 1/2 teaspoon kosher salt; 1 stick (8 tablespoons) unsalted butter; 1/4 teaspoon almond extract; Whipped cream, cinnamon sugar and maraschino cherries, for serving

Directions

Special equipment:

food processor

For the vanilla honey syrup: Place the honey and vanilla bean paste in a heatproof glass measuring cup. Microwave until loose, about 30 seconds.
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.
Add the cornflakes, almonds, brown sugar, cinnamon and salt to a food processor. Pulse until uniform yet still coarse, 5 to 8 times.
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.
Remove the ice cream balls from the plastic wrap and roll in the cornflake mixture, pressing the mixture into the ice cream.
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.

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