I wasn't sure about putting cinnamon on my vanilla ice cream, but. . .
And, I'd been searching for a fried ice cream recipe that I could make at home -- they always melt, or the coating doesn't cover everything, or something. This tastes fabulous, I think just like the real thing, without the mess or bother! Thanks Pillsbury!
1Hint: Instead of "scooping", I get a BOX of ice cream, rip the box away, and cut cubes. They can be easily formed into balls using your hands.
2Line plate or tray with waxed paper. Scoop ice cream into 8 balls (1/2 cup each) onto waxed paper-lined plate or tray; place in freezer until hard, about 30 minutes.
3Meanwhile, in 12" skillet, melt butter over medium heat. Add crushed granola bars and pecans; cook 3 - 5 minutes, stirring constantly, until deep golden brown and most of butter is absorbed (mixture will look foamy). Spread in 13 x 9 pan; cool completely, about 20 minutes.
4Meanwhile, in 1 qt saucepan, heat all sauce ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 - 5 minutes or until candies melt, stirring frequently. Remove from heat. Pour sauce into glass measuring cup. Cool 10 minutes.
5Working quickly, remove 1 ice cream ball at a time from freezer; roll ball in crumb mixture, pressing mixture into ball until completely covered. Return to freezer until ready to serve.
6To serve, spoon 1 tablespoon sauce onto each dessert plate. Place coated ice cream balls over sauce. Drizzle each with 1 tablespoon sauce, letting some run down sides (reheat sauce slightly if too thick to drizzle). Serve immediately.