This is hardly a spur-of-the-moment dessert; the ice cream balls spend many hours freezing between steps, so start preparation the day before you plan to fry and serve them. They are always a hit and are easy to make. The contrast between the crispy coating and chilly ice cream is unique.
1 quart high-quality ice cream (your choice of flavor), softened
3 large eggs
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
6 cups cornflakes (about 7 ounces)
4 cups vegetable oil for frying
To serve:
11/2 cups Chocolate Sauce or purchased fudge sauce, heated
1. Line a baking sheet with plastic wrap, and freeze the sheet for 10 minutes. Scoop ice cream with a 1-ounce scoop; you should have 12 balls. Freeze balls, covered with plastic wrap, for at least 3 hours, or until very hard.
2. Combine eggs, sugar, and vanilla in a mixing bowl, and whisk well. Place cornflakes in a food processor fitted with the steel blade, and chop very finely using on-and-off pulsing; this can also be done by placing cornflakes in a heavy resealable plastic bag and hitting the bag with the bottom of a heavy skillet. Place corn flakes in a shallow bowl.
3. Dip balls in egg, allowing excess to drip off, and roll in cornflakes to coat well. Return balls to the freezer, covered, and freeze for at least 1 hour and up to 4 hours. Reserve remaining cornflakes, and refrigerate remaining egg mixture. Repeat coating process, and freeze for a minimum of 4 hours after second coating.
4. Heat oil in a deep-sided saucepan or deep-fryer to a temperature of 375°F. Working in batches of 2 or 3 balls, fry balls for 30 seconds or until golden. Remove balls from the pan with a slotted spoon, and drain on paper towels. Repeat with remaining balls, and serve immediately, passing a bowl of Chocolate Sauce separately.
Note: The ice cream balls can be made up to 2 days in advance of frying them. Keep them covered with plastic wrap in a single layer in the freezer.