1 qt. vanilla ice cream
1/4 c. whipping cream
2 tsp. vanilla
2 c. flaked coconut, finely chopped
2 c. finely crushed cornflakes
1/2 tsp. cinnamon
Caramel Sauce
1 c. sugar
1/2 c. butter
1/2 c. evaporated milk
oil (for deep fat frying)

Using a 1/2 cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm.

In a bowl, combine whipping cream and vanilla.

In another bowl, combine coconut, cornflakes and cinnamon. Remove ice cream from freezer. Shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm.

For Caramel Sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden. Stir occasionally. Add butter. Gradually add milk. Stir constantly. Cook and stir for 8 minutes or until sauce is thick and golden. Keep warm. Heat oil in an electric skillet or deep-fat fryer to 375°F. Fry ice cream balls until golden, about 30 seconds. Drain on paper towel. Serve immediately with Caramel Sauce.

Yield: 8 servings.