6 scoops chocolate or vanilla ice cream
1 c. graham cracker crumbs
1/4 tsp. cinnamon
1 egg
1 tbsp. milk
Oil for deep frying
Chocolate topping
Honey

Scoop ice cream into balls; cover and place in freezer until very firm, at least 3 hours. Combine graham cracker crumbs and cinnamon. Quickly roll ice cream ball into crumb mixture and return to freezer. Beat egg and milk until well blended. Quickly roll coated ice cream balls into egg mixture, then crumbs again and return to freezer. Freeze for 1-2 hours. Heat oil to 375 degrees in a deep fat fryer or saucepan. Using a slotted spoon, lower one ice cream ball at a time into the hot oil. Fry until coating begins to brown, 10-15 seconds. Serve immediately, with chocolate topping and/or honey.

Makes 6 servings.