Fried Ice Cream 1

1 Quart Vanilla Ice Cream

3 Cups Corn Flakes -- finely crushed

1 Teaspoon Cinnamon

3 Egg WhitesOil -- for deep frying

1 Cup Whipped Cream

1/2 Cup Honey

8 Maraschino Cherries

Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freezeuntil firm, about 1 hour.

In shallow dish, combine crumbs and cinnamon. In another shallow dish,beat egg whites until foamy. Roll ice cream balls in egg whites, thencrumb mixture, covering ice cream completely to avoid leakage duringfrying. Roll in egg whites and crumbs a second time, if necessary tocover completely. Freeze until firm, 3 to 4 hours.

In deep fryer or heavy saucepan, heat oil to 375. Using basket orslotted spoon, fry ice cream balls 1 or 2 at a time for 10 to 15seconds or until golden brown. Drain quickly on paper towels. Return tofreezer while frying remaining ice cream balls. Serve immediately withwhipped cream, honey and cherries.

Makes 8 servings.