Crunchy Cinnamon Fried Ice Cream

Start by scooping the vanilla ice cream into 8 equally-sized balls of approximately 125ml each.

Place the ice cream balls on a baking sheet and freeze until they are firm, which should take about 1 hour.

In a shallow dish, combine the crushed cornflakes and ground cinnamon. In a separate bowl, beat the egg whites until they become foamy.

Roll each frozen ice cream ball in the egg whites, and then coat them thoroughly in the cornflake mixture. Repeat the process if necessary, and freeze the coated ice cream balls again until firm, approximately 3 hours.

Next, heat the oil in a deep-fryer or large, heavy saucepan to 190 degrees Celsius (375 degrees Fahrenheit). Carefully fry the coated ice cream balls one or two at a time in the hot oil until they turn a beautiful golden color, which should take about 10 to 15 seconds.

After frying, drain the crunchy cinnamon fried ice cream balls quickly on paper towels, and serve them immediately.