1 pt. ice cream
2 1/2 c. sugar, frosted
2 eggs, beaten
Corn flakes, crushed
1/2 tsp. vanilla
1/2 tsp. cinnamon

Place 4 scoops ice cream on pan in freezer for 1 hour. Beat egg and vanilla together. Mix corn flakes and cinnamon together. Dip ice cream balls in egg and vanilla mixture, roll in corn flakes mixture. Refreeze for 1 hour. Then dip and roll again. Refreeze for another hour.

Deep fry in cooking oil at 375 degrees for 15 seconds. Drain on paper towels. Return to freezer while frying remaining scoops. Serve immediately with whipped cream.