1 pt. vanilla ice cream
1 egg, beaten
1/4 tsp. vanilla
2 1/2 c. sweetened corn flakes, crushed
1/2 tsp. cinnamon
1 egg, beaten
1/4 tsp. vanilla
honey
whipped cream

Stir together egg and vanilla. Dip each ice cream ball in egg mixture, then roll them in remaining cereal mixture. Freeze several hours or until firm.

In a deep-fat fryer, fry frozen, coated ice cream balls, 1 or 2 at a time, in hot oil (375°F) for 15 seconds or until golden brown. Drain on paper towels. Drizzle with honey and top with whipped cream. Serve immediately.