• Step 1: Scoop the vanilla ice cream into individual rounds and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until firm.
• Step 2: In a shallow bowl, combine the crushed cornflakes, flour, and cinnamon. In a separate shallow bowl, beat the eggs.
• Step 3: One at a time, dip the frozen ice cream balls into the beaten egg, then roll them in the cornflake mixture, pressing gently to adhere.
• Step 4: In a large, heavy-bottomed pan or Dutch oven, heat at least 2 inches of vegetable oil to 350°F. Carefully lower the coated ice cream balls into the hot oil and fry for 1-2 minutes, or until golden brown.
• Step 5: Using a slotted spoon, transfer the fried ice cream balls to a paper towel-lined plate. Sprinkle with the remaining cinnamon sugar mixture while still hot.
• Step 6: Serve the fried ice cream immediately, while the coating is crisp and the ice cream is still frozen.