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| 1 ca. 1 Liter | Ice cream, vanilla |
| 3 x ca. 30 g | Almonds, slivered; finely fround |
| 2 | eggs beaten |
| 3/4 Tasse | graham cracker crumbs |
| 2 x ca. 30 g | Chocolate, unsweetened |
| 1 Esslöffel | Butter (or marg.) |
| 1/3 Tasse | Water boiling |
| 1 Tasse | sugar |
| 1/4 Teelöffel | Cinnamon ground |
| 1 Esslöffel | Syrup, corn |
| 1 Teelöffel | vanilla extract |
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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.
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