How to Make Delicious Fired Ice Cream

Components
1 quart vanilla ice cream
1 cup crushed frosted cornflakes
1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs
2 massive eggs
2 tablespoons sugar
Vegetable oil, for frying
Hot chocolate sauce, optional
Whipped cream, optional
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Directions
With an ice cream scoop, type four large balls of ice cream. Spot on a waxed paper lined sheet and cover with plastic wrap. Freeze for at the least 2 hours.
In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any mixture). Spread the mixture in a shallow dish.
Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
Inside a bowl, beat the eggs and sugar. Dip the coated ice cream balls in to the eggs, then roll inside the crumb mixture, coating completely. Freeze for 1 hour. (If essential, or for a thicker crust, roll once again in eggs and crumbs until the balls are totally coated.)
Heat the oil in a massive pot or fryer to 400 degrees F. One at a time, reduce the balls into the oil and fry till golden brown, about 30 seconds to 1 minute. Take away in the oil and place inside a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat together with the remaining ice cream.
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