Fried Ice Cream - cooking recipe

Ingredients

1 sheet refrigerated pie pastry
1 1/2 teaspoons sugar
1 teaspoon ground cinnamon
1 quart vanilla ice cream
oil, for deep-fat frying
1/2 cup honey

Preparation

Unroll pastry onto an ungreased 15x10x1-inch baking pan.
Combine sugar and cinnamon; sprinkle over pastry. Prick thoroughly with a fork. Bake at 400 for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.
Place pastry in a large resealable plastic bag; coarsely crush. Transfer to a shallow bowl.
Using a 1/2 cup ice cream scoop, form eight scoops of ice cream. Roll in pastry crumbs. Cover and freeze for 2 hours or until firm.
In an electric skillet or deep-fat fryer, heat oil to 375. Fry ice cream balls for 8-10 seconds or until golden.
Drain on paper towels. Immediately place in chilled bowls; drizzle with honey and serve.