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Fried Ice Cream 1

1 Quart Vanilla Ice Cream
3 Cups Corn Flakes -- finely crushed
1 Teaspoon Cinnamon
3 Egg Whites
Oil -- for deep frying
1 Cup Whipped Cream
1/2 Cup Honey
8 Maraschino Cherries

Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freeze until firm, about 1 hour.
In shallow dish, combine crumbs and cinnamon. In another shallow dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then crumb mixture, covering ice cream completely to avoid leakage during frying. Roll in egg whites and crumbs a second time, if necessary to cover completely. Freeze until firm, 3 to 4 hours.
In deep fryer or heavy saucepan, heat oil to 375. Using basket or slotted spoon, fry ice cream balls 1 or 2 at a time for 10 to 15 seconds or until golden brown. Drain quickly on paper towels. Return to freezer while frying remaining ice cream balls. Serve immediately with whipped cream, honey and cherries.
Makes 8 servings.

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