Step 1: Scoop out 6-8 uniform balls of ice cream onto a parchment-lined baking sheet. Place the baking sheet into the freezer for at least 2-3 hours, or until the ice cream balls are completely solid.
Step 2: While the ice cream is freezing, prepare your coating stations. In a shallow bowl, whisk together the eggs and milk to create an egg wash. In another shallow bowl, combine the finely crushed cornflakes, optional cinnamon, and optional sugar.
Step 3: Once the ice cream balls are rock solid, remove them from the freezer. Working quickly, roll each frozen ice cream ball first in the egg wash, ensuring it’s fully coated.
Step 4: Immediately transfer the egg-washed ball to the crushed cornflake mixture. Roll it around, gently pressing the crumbs onto the surface until it's completely covered. Place the coated ice cream ball back on the parchment-lined baking sheet. Repeat with the remaining ice cream balls.
Step 5: Place the baking sheet with the single-coated ice cream balls back into the freezer for another 1-2 hours to allow the first coating to set firmly.
Step 6: After the second freeze, remove the balls and repeat the egg wash and cornflake coating process for a second layer. This double coating is crucial for protection during frying.
Step 7: Once all balls are double-coated, place them back into the freezer for a final, crucial freeze of at least 4-6 hours, or ideally, overnight. They must be absolutely frozen solid.
Step 8: In a deep, heavy-bottomed pot or Dutch oven, pour about 2-3 inches of high smoke point oil. Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a candy or deep-fry thermometer for accuracy.
Step 9: Carefully remove 1-2 frozen ice cream balls from the freezer at a time (keep the rest frozen). Gently lower an ice cream ball into the hot oil using a slotted spoon or spider.
Step 10: Fry for only 20-40 seconds, or until the coating is golden brown and crispy. It cooks very quickly!
Step 11: Using the slotted spoon, quickly remove the fried ice cream ball from the oil and transfer it to a plate lined with paper towels to drain any excess oil.
Step 12: Serve immediately with your favorite toppings like chocolate syrup, caramel sauce, whipped cream, or fresh fruit. Repeat with the remaining ice cream balls, ensuring the oil temperature returns to 375°F (190°C) between batches.