16 scoops vanilla ice cream
2 cups finely crushed graham crackers or vanilla waf ers
1/2 tsp cinnamon
2 Tbs milk
Oil for deep frying
1 cup fresh lemon or lime juice
1 cup sugar
1 tablespoon lemon zest
To prepare citrus sauce: In small saucepan, combine lemon juice, sugar and lemon zest. Stir over medium heat until mixture comes to a boil. Over low heat, simmer until slightly thickened, about 10 minutes. Remove from heat. Cool until lukewarm. Refrigerate until needed.
To prepare Fried Ice Cream: Cover ice cream scoops with plastic wrap and freeze for 2 hours or until firm. In small bowl, combine graham cracker or vanilla wafer crumbs with cinnamon. Mix well. Quickly roll firm ice cream balls one at a time in crumb mixture. Freeze balls on baking sheet lined with wax paper for 2 more hours or until firm. In small bowl, beat eggs and milk. Quickly re-roll coated ice cream balls in egg mixture, then in crumb mix. Put balls back on lined baking sheet and freeze ice cream balls for an additional 2 hours or until firm. Pour oil 3 inches deep in deep fryer or heavy duty saucepan. Heat oil to 375 degrees F. Use slotted spoon to place one ice cream ball at a time into hot oil. Fry until coating begins to brown, 8 to 10 seconds on each side. Serve immediately with lemon sauce.