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Title: Fried Ice Cream Puffs
Categories: Dessert
Yield: 10 Servings
| 1 | c | Water |
| 1/2 | c | Butter (or marg.) |
| 1 1/2 | c | Flour, all-purpose |
| 5 | Eggs | |
| 3 1/3 | c | Ice cream, vanilla |
| Oil, vegetable | ||
| Syrup, raspberry; or other fruit flavored syrup |
Combine water and butter in a mdeium saucepan; bring mixture to a boil. Reduce heat to low and add lfour, stirring vigorously untilmixture leaves sides of pan and forma a smooth ball. Remove saucepan from the heat, and allow mixture to cool slightly.
Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.
Drop batter by scant one-third cupfuls about 3 inches apart on lightly greased baking sheets. Bake at 350 degrees for 40 minutes or until golden brown and puffed. Cool puffs on wire racks away from drafts.
Cut off top of each puff; pull out and discard soft dough inside. Fill bottom halves with vanilla ice cream, and cover with top halves. Wrap in aluminum foil and freeze.
Fry ice cream puffs in deep hot oil (350 degrees) for 30 to 40 seconds or until golden brown. Drain on paper towels, and serve immediately with commercial fruit-flavored syrup.
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