1 quart vanilla ice cream

1 cup cornflakes, crushed fine

1/2 cup sugar

1 tsp cinnamon

1 egg

Oil for frying

Toppings - honey, whipped cream, chocolate sauce, really whatever you might like as an ice cream topping

In a shallow bowl or pan mix the cornflake crumbs, cinnamon and sugar. Using an ice cream scoop make six large balls of ice cream. Roll the ice cream balls in one half of the crumb mixture and place on a wax paper lined cookie sheet, cover with another sheet of wax paper and freeze for at least two hours. After at least two hours beat the egg in a small bowl. Remove the ice cream balls from the freezer and dip each into the egg. Roll the ice cream balls in the remaining cornflake mixture. Place again on the lined cookie sheet, covering with wax paper and return the coated ice cream balls to the freezer and freeze for another 4 to 5 hours. When you are ready to serve them heat the oil to 450 degrees in a deep fryer or electric skillet. Place only one ice cream ball into the hot oil at a time, using a frying basket or slotted spoon. Placing more than one ball at a time will reduce the heat of the oil and will not properly fry them. Fry for no longer than one minute. You want just enough frying time to completely fry the coating without melting the ice cream. Remove from the oil and place in a bowl or dish. Drizzle with honey and top with whipped cream. Serve immediately.