Don’t let the thought of frying ice cream scare you. It is easy, and by deep frying, a sweet “glaze” is formed as a shell on the outside. It will be your favorite way to enjoy ice cream from this point on.

Coconut Graham Fried Ice Cream

1 quart vanilla ice cream

3 cups crushed graham crackers

2 cups shredded coconut

1 tablespoon ground cinnamon

3 eggs

1/4 cup brown sugar

1/2 cup milk

Peanut or vegetable oil

 Scoop out half-cup measures of ice cream and quickly roll into balls, one at a time, placing them onto a platter in the freezer. Freeze for 30 minutes. In the meantime, in a large bowl, add the graham crackers, coconut and cinnamon, and set that aside. In another bowl, whisk together the eggs, brown sugar and milk, and set aside.

Remove each ice cream ball, and roll in the egg wash, then the coconut mixture. Place some dry mixture in the palm of your hand and then place the ice cream ball on top. Grab some more dry mix, and squeeze it all around the ice cream ball. Place back into the freezer and repeat with the remainder. Freeze for an additional 30 minutes.

Repeat the process, and then freeze the ice cream balls for at least two hours before frying.

Add oil ”“ about 4 inches deep ”“ to a large, heavy pot over medium heat, about 350 degrees, or your deep fryer. Fry ice cream balls in oil for 20 seconds, one at a time. If coating starts to come off at 15 seconds, remove them. Take them out and return to the freezer. Freeze all for another 30 minutes, and then serve with whipped cream, sliced fruit, chocolate sauce ”“ or all three.

— Jim Bailey is The Yankee Chef and an authority on New England food and its history. Contact him at [email protected].