Fried Ice Cream

Crush the cornflakes into small, even pieces using a food processor or by placing them in a sealed bag and breaking them by hand; spread the crushed cornflakes on a shallow plate or bowl.

Crack the eggs into a shallow bowl and beat them together with a fork until well combined and slightly frothy.

Scoop ice cream into 4 balls using an ice cream scoop, then immediately place the scoops on a parchment-lined plate and freeze for at least 2 hours or until very firm.

Sprinkle the sugar evenly over the crushed cornflakes and mix well to distribute.

Working quickly, dip each frozen ice cream ball into the beaten egg, then roll it immediately in the cornflake-sugar mixture, pressing gently to coat thoroughly on all sides.

Return the coated ice cream balls to the freezer for at least 1 hour to re-freeze the coating before frying.

Heat oil in a deep fryer or heavy pot to 350°F (175°C); use a thermometer to ensure the oil reaches the correct temperature for safety and proper cooking.

Carefully place one ice cream ball into the hot oil at a time and fry for 30 to 45 seconds, turning gently with a slotted spoon to ensure even browning.

Remove the fried ice cream ball from the oil using a slotted spoon and place it immediately on a plate lined with paper towels to drain excess oil.

Repeat the frying process with the remaining three ice cream balls, working quickly to maintain the contrast between the crispy, warm coating and the cold ice cream inside.

Serve the fried ice cream immediately while the coating is still warm and crispy and the ice cream remains frozen.