1/2 gallon French vanilla ice cream
1 tbsp. plus 1 tsp. ground cinnamon
4-5 c. corn flakes, coarsely crushed
Sweetened whipped cream
Vegetable oil
Cinnamon-Sugar tortillas
Honey

Place 8 scoops of ice cream on a baking sheet; freeze ice cream balls at least 1 hour or until firm.

Combine crushed corn flakes and cinnamon in a shallow dish. Roll each ice cream ball in corn flake mixture, coating well. Place coated ice cream balls on baking sheet. Cover and freeze several hours or until very firm.

Fry ice cream balls in deep hot oil (375 degrees) for 10-20 seconds or until golden brown. Drain on paper towels, and serve immediately with honey, sweetened whipped cream, and cinnamon-sugar tortilla.

Serves 8.

CINNAMON-SUGAR TORTILLAS:

4 (8 inch) flour tortillas
1/4 c. sugar
Vegetable oil
1/2 tsp. ground cinnamon

Combine sugar and cinnamon, stirring well; set aside. Cut each tortilla into 4 wedges. Heat 1/2 inch of oil in a large skillet to 350 degrees. Fry tortilla wedges, a few at a time, 1 minute or until golden brown. Drain well on paper towels, and sprinkle with sugar mixture.

Yields 16 tortillas.