Fried Mexican Ice Cream

1 Pint vanilla ice cream
1/2 Cup cornflake or cookie crumbs (crushed fine)
1 Teaspoon cinnamon
2 Teaspoons sugar
1 egg
whipped cream

Use vanilla or other flavors if you prefer.
Scoop out 4 or 5 balls of ice cream, return to freezer.
Mix cornflake crumbs, cinnamon and sugar.
Roll frozen ice cream balls in half the crumb mixture and freeze again.
Beat egg and dip coated balls in egg,then roll again in remaining crumbs. 

Freeze until ready to use.

For thicker coating, repeat dipping in egg and rolling in crumbs.
When ready to serve, heat oil to 450 degrees.
Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into the hot oil for 1 minute.

Immedietly remove and place in dessert compote.
Drizzle with honey and top with a dollop of whipped cream.
Continue to fry ice cream balls one at a time.
Ice Cream Balls will be crunchy on the outside and just beginning to melt on the inside.