Ingredients:

  • 5 Quarts Premium Vanilla Ice Cream (very firm)
  • 1 Cup All-Purpose Flour
  • 3 Large Eggs (lightly beaten)
  • 4 Cups Fine-grain Corn Flakes (crushed lightly)
  • 1 Tablespoon Ground Cinnamon
  • 1 Tablespoon Granulated Sugar
  • 3–4 Cups Neutral Oil (Canola or Vegetable) for frying

Instructions:

  1. Scoop the firm ice cream into 6 equal balls (about 1/2 cup each). Place them on a parchment-lined baking sheet and freeze for at least 2 hours until rock hard.
  2. Set up your dredging station in three shallow dishes: one with flour, one with the beaten eggs, and one with the crushed cornflakes mixed thoroughly with cinnamon and sugar.
  3. Working quickly with one scoop at a time, dredge the ice cream ball: Coat in Flour (shaking off excess), dip into Egg (let excess drip), then press firmly into the Cornflake mixture until completely encased.
  4. Return the fully coated ice cream balls to the baking sheet and freeze for a minimum of 2 more hours, or ideally overnight, ensuring they are utterly frozen solid.
  5. Pour oil into a deep, heavy-bottomed pot or deep fryer until it reaches sufficient depth for submersion. Heat the oil to exactly 375°F (190°C), monitoring constantly with a deep-fry thermometer.
  6. Carefully lower 1 or 2 frozen balls into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will drop the oil temperature.
  7. Fry for only 30 to 45 seconds, turning once, until the coating is a deep golden brown. The process must be extremely fast to keep the interior frozen.
  8. Immediately remove the fried ice cream with the slotted spoon, allow brief draining on a paper towel-lined plate, and serve instantly with toppings like chocolate syrup or raspberry coulis.