1/2 gal. good Vanilla ice cream

6 oz. slivered almonds, ground

4 eggs, beaten

1 1/2 c. graham cracker crumbs

whipped cream

Place 10 scoops ice cream on a cookie sheet, freeze overnight until firm.

Next morning, take one ice cream ball at a time from freezer, roll in ground almonds, coating well. Dip in beaten egg, then dredge in cracker crumbs, making sure ice cream is thoroughly coated. Place on cookie sheet in freezer, freeze until firm.

Just before serving, heat deep oil to 375° F. Fry ice cream balls for 20-30 seconds or until golden brown. (Time depends on size.) Drain on paper towels, serve immediately with sauce of choice, hot fudge, hot caramel or butterscotch sauce.