1 pt. French vanilla ice cream
1/2 c. crushed vanilla wafer crumbs
1 tsp. ground cinnamon
2 tsp. sugar
1 lg. egg
Vegetable oil for deep frying
Whipped cream and honey for garnish

Scoop out balls of ice cream approximately 1 1/2 inch in diameter. Freeze until firm.

Combine wafers, cinnamon and sugar. Divide in halves. Roll ice cream balls in one half of the dry mix and refreeze. Beat egg, dip coated balls and roll in dry mix (clean half) again and refreeze. Recoat for thicker coating by dipping in egg and mix then freeze. When ready to serve, heat oil to 350 degrees. Place 1 or 2 frozen balls on slotted spoon and lower in oil. Cook 1 minute. Remove immediately. Drizzle lightly with honey and top with whipped cream. Serves 4.