Step 1: Scoop your ice cream into 6 evenly sized balls (about 1/2 cup each). Place them on a baking sheet lined with parchment paper. Freeze for at least 1 hour, or until completely solid.
Step 2: In a shallow dish, combine the crushed cornflakes (or cinnamon cereal), granulated sugar, and ground cinnamon. Mix well.
Step 3: In another shallow bowl, whisk the eggs until well beaten.
Step 4: Remove the frozen ice cream balls from the freezer. Working quickly, roll each ice cream ball first in the beaten egg, ensuring it's fully coated.
Step 5: Immediately transfer the egg-coated ball to the cereal mixture and roll it around, pressing gently to ensure an even, thick layer of coating adheres to all sides.
Step 6: Place the coated ice cream balls back on the parchment-lined baking sheet. Return them to the freezer for at least 2 hours, or preferably overnight.
Step 7: When ready to fry, heat the vegetable oil in a large heavy-bottomed pot or a deep fryer to 375°F (190°C). Use a candy thermometer or deep-fry thermometer to monitor the temperature accurately.
Step 8: Carefully lower 1-2 ice cream balls into the hot oil using a slotted spoon or spider. Do not overcrowd the pot.
Step 9: Fry for only 20-30 seconds, or until the coating is golden brown and crispy.
Step 10: Using the slotted spoon, quickly remove the fried ice cream balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Step 11: Serve immediately with your favorite toppings like whipped cream, chocolate syrup, caramel sauce, fresh berries, or a sprinkle of extra cinnamon sugar.