Servings: 10

1 cup water
1/2 cup butter or margarine
1 1/2 cups all-purpose flour
5 eggs
3 1/3 cups vanilla ice cream
Vegetable oil
Raspberry or other fruit-flavored syrup

Combine water and butter in a medium saucepan; bring mixture to a boil. Reduce heat to low and add flour, stirring vigorously until mixture leaves sides of pan and forms a smooth ball. Remove saucepan from the heat, and allow mixture to cool slightly.

Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.

Drop batter by scant one-third cupsful about 3 inches apart onto lightly greased baking sheets. Bake at 350 degrees F for 40 minutes or until golden brown and puffed. Cool puffs on wire racks away from drafts.

Cut off top of each puff; pull out and discard soft dough inside. Fill bottom halves with vanilla ice cream, and cover with top halves. Wrap in aluminum foil and freeze.

Fry ice cream puffs in deep hot oil (350 degrees F) for 30 to 40 seconds or until golden brown. Drain on paper towels, and serve immediately with fruit-flavored syrup.