Fried Ice Cream

1 quart vanilla ice cream

3 cups crushed corn flakes cereal

1 tsp ground cinnamon

3 egg whites

oil for frying

Scoop ice cream into 1/2 cup sized ball. Place on baking sheet and freeze until firm for about 1 hour. In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy.

STEP 1 Roll the ice cream balls in egg whites then in cornflakes, covering ice cream completely.  Freeze again until firm for 2 hours.

STEP 2 Repeat Step 1 and freeze again for another 3 hours or overnight.

In deep fryer or large, heavy saucepan, heat oil to 375F (190C)

Using a slotted spoon, fry ice cream balls 1 or 2 at a time, for 15 seconds, until golden.

Drain on paper towels and serve immediately.

NOTES:

You can substitute cornflakes with vanilla wafers. I used peanut oil instead of regular cooking oil bec you can fry the ice cream quicker. Some have used pancake batter for coating but I haven't tried it yet.