Step 1: Line a baking sheet with parchment paper. Using an ice cream scoop, scoop out 8 equal-sized balls of ice cream. Work quickly to prevent melting. Place them on the prepared baking sheet.
Step 2: Place the scooped ice cream balls into the freezer for at least 30 minutes, or until very firm. This initial freeze is crucial for them to hold their shape.
Step 3: In a shallow dish, combine the cornflake crumbs, sugar, and cinnamon. Mix well until everything is evenly distributed. This will be your crunchy coating for the fried ice cream recipe.
Step 4: In another shallow dish, whisk the eggs until lightly beaten.
Step 5: Retrieve the firm ice cream balls from the freezer. Working one at a time, quickly roll an ice cream ball in the egg wash, ensuring it's fully coated. Then, transfer it to the cornflake mixture, rolling it thoroughly to coat every surface. Press the crumbs gently to ensure they adhere well.
Step 6: Place the coated ice cream ball back onto the parchment-lined baking sheet. Repeat with the remaining ice cream balls.
Step 7: Return the coated ice cream balls to the freezer for a minimum of 3-4 hours, or ideally, overnight. This double freezing step is the most critical to prevent melting during frying. The colder they are, the better they will hold up.
Step 8: When you’re ready to fry, pour about 3-4 inches of high smoke point oil (like vegetable or canola oil) into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a candy thermometer to accurately monitor the temperature.
Step 9: Carefully, using a slotted spoon or spider, lower one or two frozen, coated ice cream balls into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature too quickly and lead to melting.
Step 10: Fry for only 20-30 seconds, or until the coating is golden brown and crispy. This happens very quickly, so watch them closely!
Step 11: Quickly remove the fried ice cream ball with the slotted spoon and place it on a plate lined with paper towels to drain any excess oil. Immediately serve or proceed with frying the remaining balls, working in small batches.