Step 1: Allow vanilla ice cream to soften at room temperature for about 5 minutes for easier scooping.
Step 2: Use an ice cream scoop to form 6 evenly sized balls and place them on a parchment-lined tray, ensuring they do not touch.
Step 3: Immediately transfer the tray to the coldest part of your freezer for at least 2 hours, or until the scoops are rock solid.
Step 4: While the scoops freeze, prepare three shallow bowls. In the first, place 1 cup of all-purpose flour. In the second, whisk the beaten eggs with 1 teaspoon pure vanilla extract. In the third, combine 2 cups crushed cornflakes with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
Step 5: Working quickly, remove the frozen ice cream scoops from the freezer. Press each scoop firmly into the flour until fully coated.
Step 6: Dip the floured scoop into the egg wash, allowing excess to drip off.
Step 7: Roll the scoop thoroughly in the cornflake mixture, pressing gently to ensure a complete and sturdy coating.
Step 8: Once coated, immediately return the scoops to the parchment-lined tray and place back into the freezer for at least another 30 minutes to firm up the coating.
Step 9: In a heavy-bottomed pot or deep fryer, heat 3-4 inches of oil to 350°F (175°C). Use an instant-read thermometer to maintain a consistent temperature.
Step 10: Working in small batches (1-2 scoops at a time), carefully lower each coated ice cream ball into the hot oil using a slotted spoon. Fry for a very brief 10-12 seconds, just until the coating is golden brown and crispy.
Step 11: Quickly remove the fried scoops from the oil with the slotted spoon and place them on a plate lined with fresh parchment paper or paper towels to drain excess oil.
Step 12: Serve immediately. Optionally, arrange on pound cake slices, top with whipped cream, drizzle with caramel and chocolate sauces, and sprinkle with chopped nuts or fresh berries.