Instructions

• Begin the procedure by scooping out a medium sized ball of vanilla ice-cream. The ice-cream ball should not be too big or too small in size – this will ensure correct texture when the ice-cream is being fried. Once scooped, keep the ice-cream scoop immediately in the freezer and note the time. The ice-cream must be kept in the freezer for precisely 20 minutes only.
• In this time, prepare the crust for the ice-cream scoop. You can use crushed corn flakes, crushed cookie crumbs, cinnamon toast crumbled, etc. Add some brown sugar, a pinch of cinnamon and some plain sugar to the crumbs and mix them well.
• After 20 minutes, remove the ice-cream scoops from the freezer and roll them in the sugar-crumb mixture and return them promptly to the freezer once more.
  After 15 minutes in the freezer remove the crumb coated ice-cream balls and dip them in beaten egg. Quickly coat the ice-cream balls once more with the crumbs and freeze them again for 20 minutes. If you want an extra crunchy fried ice-cream you can repeat this process of coating the ice-cream scoops with crumbs and eggs and freezing them a second time.
• As the egg and crumb coated ice cream scoops are resting in the freezer, prepare the oil for frying. Heat the oil to 350 degree Fahrenheit. Just when the oil is well-heated, remove the ice-cream balls from the freezer. Fry them immediately in the hot oil using a perforated fryer. Fry only for 30-40 seconds as over-frying can melt the ice-cream. Serve the fried ice-cream immediately drizzled with honey and topped with fresh cream.