Fried Ice Cream

Method

1. Using an ice cream scoop dipped in hot water, form 150 g of vanilla ice cream into one tight, round ball. Press it firm with the scoop or cold hands so there are no cracks, set it on a small baking-paper-lined tray and freeze until rock solid, at least 1 hour and preferably 2.
2. Put 40 g of cornflakes in a bag and crush with a rolling pin to coarse crumbs, not powder — you want texture. Tip into a shallow bowl and mix in 1 tbsp of caster sugar and 0.5 tsp of ground cinnamon. Beat 1 egg in a second bowl.
3. Working fast, roll the frozen ball in the beaten egg, lift it out and turn it in the cinnamon crumbs, pressing them on all over. Return it to the tray and freeze for 30 minutes.