Creamery on Ninth
Makes six sundaes
Prep: 15 min. Cook: 30 min.
2 c. all-purpose flour
1 c. cornstarch
1 1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. sugar
3 eggs
1 1/2 c. water
6 Milky Way candy bars
5 c. cornflakes
oil for deep frying
1/2 gallon BYU Creamery LaVell’s Vanilla or Merrill’s ABC ice cream
raspberry topping
whipped cream
1/3 c. chopped peanuts
1. Prepare batter: Mix first seven ingredients (flour through water) and blend until smooth. Batter should be fairly thick; thinning should not be necessary. Refrigerate until used.
2. Unwrap candy bars and crush cornflakes. Dip candy bars—one by one—into batter, coating each completely. Dip battered candy bars in crushed corn flakes; gently coat all sides. Carefully place coated candy bars on a lightly floured tray.
3. Cook candy bars in a deep fryer (oil at about 350 degrees) until batter is set and golden brown. (If the batter is cooked but the inner candy bar is not yet soft, heat in a microwave for a few seconds.)
4. Serve with a scoop of ice cream, drizzled with raspberry topping and garnished with whipped cream and chopped nuts.
