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. Posted to MM-Recipes Digest V4 #098 by firstname.lastname@example.org (S.Pickell) on Apr 9, 1997
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 10|
|Calories from Fat: 177 (33%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 237.8mg||73 %|
|Sodium 164.1mg||6 %|
|Potassium 292.3mg||8 %|
|Total Carbohydrate 82.4g||24 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 79.8g|
|Protein 11.1g||16 %|
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Calories per serving: 532
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