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

Place four scoops ice cream on pan in freezer for one hour. Beat eggs 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 one hour, then dip and roll again. Refreeze for another hour. Deep fry in cooking oil (375 degrees) for 15 seconds. Drain on paper towels. Return to freeze while frying remaining scoops. Serve immediately with whipped cream.