| 1 | Ok, the night before you want to make this (or in the morning..)., take the ice cream and scoop it into balls (tennis ball size). |
| 2 | Make sure the balls of ice cream are solid, no air pockets. |
| 3 | You will likely have to use your hands. |
| 4 | Place them in a shallow pan that you can put into the freezer (lined with wax paper). |
| 5 | Freeze overnight, or at least 6 hours. |
| 6 | Next, combine the crushed cornflakes, sugar and cinnamon in a large (gallon size) ziplock bag. |
| 7 | Put the beaten eggs into a bowl. |
| 8 | Take the ice cream balls and coat them with the cornflake mixture, really pressing it into the surface of the ball. |
| 9 | Then, dip the whole thing into the egg mixture and re-coat it with cornflakes. |
| 10 | Return to the freezer for at least 2 hours. |
| 11 | Make sure there are no "bald spots" anywhere on the ice cream ball. |
| 12 | You might need to dip into the egg and re-coat with the cornflakes one more time. |
| 13 | Freeze for at least 2 hours before you are going to fry. |
| 14 | Use a good deep fryer, and heat it to a fairly high temperature (i don"t know exactly how hot this is, i never measured...).. |
| 15 | Immediately before you want to serve, remove one ice cream ball from the freezer at a time, and drop into the hot oil (use canola...). |
| 16 | For about 30 seconds, or until it just begins to brown. |
| 17 | Take it out of the oil and put in a bowl to serve. |
| 18 | Top with really good stuff like hot fudge (lots....really lots...oh, sorry, i"m thinking about this too much), whipped cream, nuts, anything else that you might deem appropriate. |
| 19 | The shell should be cooked and crunchy, and the inside will still be frozen (amazing, isn"t it?). |
| 20 | You can only cook one at a time, so if you have a whole bunch to make, use more than one fryer. |
| 21 | Let the oil return to the high temperature before you add the next ball |
