Fried Ice Cream

1. Line a tray with parchment paper. In a shallow dish combine the sugar and cinnamon. Set aside 1 tablespoon of the sugar mixture for tortillas. Set aside 2 teaspoons sugar mixture for cream. Place cereal in another shallow dish. In another shallow dish lightly beat together egg and 1 tablespoon water. Divide ice cream into 4 equal portions. Shape into balls and place on prepared tray. Dip each ball in reserved 2 tsp. cinnamon sugar mixture, into egg mixture, then in cereal to coat. Freeze scoops for 1 to 2 hours or until firm. Cover and chill egg mixture. Dip ice cream balls again into egg mixture then into crumbs. Freeze until very firm (3 to 4 hours).

2. In a large saucepan or electric deep-fat fryer heat 2 inches oil to 350°F. Add ice cream scoops, half at a time, and fry for 10 to 15 seconds or until golden. Use a slotted spoon to transfer and drain on paper towels, then return to tray and freeze while frying remaining scoops and tortillas.

3. For tortillas, line a plate with paper towels. Add tortilla wedges to oil. Fry for 1 to 2 minutes or until golden. Use slotted spoon to transfer to prepared plate. Sprinkle both sides with 1 tablespoon sugar mixture while warm. In a medium bowl beat or whisk cream with reserved 2 teaspoons sugar mixture and vanilla until soft peaks form.

4. Serve fried ice cream scoops and tortilla wedges topped with whipped cream and drizzled with chocolate.

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For the firmest freezing ice cream that won't melt in the hot oil, use a high-quality, full-fat ice cream such as Häagen-Dazs or other premium ice cream.