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   Ingredients :
1 quart (1 liter) vanilla ice cream
3 cups crushed corn flakes
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying


Scoop ice cream into 8 balls (approximately cup per ball). Place on a baking sheet and freeze until firm.

Combine cornflakes and cinnamon in a shallow dish. Reserve.

Place egg whites in a bowl and beat until foamy.

Roll ice cream balls in egg whites and then in cornflakes, covering ice cream completely. Repeat procedure, if necessary. Freeze, again, until firm for 3 hours.

Heat oil in skillet until very hot . Using a slotted spoon, place ice cream in oil, 1 or 2 at a time for 15 seconds, until golden.

Drain quickly in paper towels and serve immediately.

Yields: 8 balls
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