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1 pint vanilla ice cream slightly softened
2 eggs white
1 1/4 cups walnuts chopped, peanuts or pecans
Vegetable oil
1. Using a 2-inch ice cream scoop, make five balls of ice cream. Place in a waxed paper-lined pie plate and freeze at least 1 hour.
2. In a small bowl with a fork, beat egg whites until foamy. Place nuts in a second small bowl or plate. Using two spoons or your hands, quickly roll each ice cream ball in beaten egg whites, then nuts, then again in egg whites and nuts. Return to waxed paper-lined pie plate. Freeze at least 3 to 4 hours or until hard, or cover with foil and freeze up to 1 week.
3. In a heavy saucepan over medium heat, heat 3 inches oil to 375°. Using a basket or slotted spoon, lower two or three ice cream balls at a time into oil and fry for about 10 seconds or until nuts are browned but ice cream is not melted. Drain briefly on paper towels then place in individual dessert dishes.
4. If desired, drizzle with honey or sprinkle with cinnamon, or do both.
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