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1
For the ice cream: In a large pan on medium heat, add the butter, brown sugar, pumpkin pie spice, apples, pears and a tiny pinch of salt.
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2
Cook while stirring until the fruit is tender, but still has a bit of a bite, 6 to 8 minutes.
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3
Remove to a plate or bowl and place in the freezer or refrigerator until cold.
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4
In a large bowl, add the softened ice cream and chilled fruit and stir until combined.
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5
Place in an airtight container and return to the freezer until firm, 1 to 2 hours.
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6
Place a parchment-lined baking sheet in the freezer to chill as well.
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7
For the coating and frying: In a bowl, add the cereal, pecans and a pinch of salt and stir to combine.
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8
In another bowl, add the eggs and 2 tablespoons water and whisk.
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9
Refrigerate the egg wash until needed, returning it to the refrigerator when not in use.
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10
Remove the ice cream from the freezer.
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11
Using an ice cream scoop, make 1 ball of ice cream (if you use your hands to make it perfect, do it fast!)
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12
and quickly roll it in the cereal coating.
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13
Place it on the baking sheet in the freezer and repeat for the remaining balls.
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14
Freeze until firm, about 1 hour.
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15
Remove the egg wash from the fridge and, one by one, dunk and coat each ball in it.
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16
Then roll again in the cereal coating, returning each ball to the freezer immediately after rolling in the cereal coating.
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17
Freeze this time about 30 minutes.
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18
Repeat the egg wash and cereal coating again, freezing the final time a full 2 hours or overnight.
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19
(Perfect to prep the day before!)
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20
Fill a heavy pot or deep fryer about halfway with oil and bring to 375 degrees F. Drop a few ice cream balls in directly from the freezer and cook golden brown, about 1 minute.
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21
Timing depends on the batch and ball size, so watch the pot!
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22
Roll on a paper-towel-lined plate to quickly remove any excess oil.
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23
Serve immediately after frying.
