1 pt. good quality French vanilla ice
     cream
  1/2 c. crushed corn flakes
  1 tsp. cinnamon
  2 tsp. sugar
  1 lg. egg
  Honey & whipped cream
     Scoop out balls of ice cream measuring about 1 1/2″ in diameter.
  Freeze until firm.  In a medium bowl, combine corn flakes, cinnamon
  and sugar.  Roll frozen ice cream balls in corn flake mixture and
  freeze again.  Beat egg.  Dip coated balls into egg, roll again in
  crumbs and freeze again.  (For a thicker coating, remove from
  freezer, roll a third time in egg and crumbs, and freeze again.)
  When ready to serve, heat vegetable oil in a deep fryer to 350
  degrees.  Place one or two frozen balls on a slotted spoon and lower
  into hot oil.  Cook 1 minute and remove immediately.  Drizzle with
  honey and top with whipped cream.
 
  Makes 4 servings

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