Step 1: Using a large ice cream scoop, create 6-8 evenly sized balls of firm ice cream. Work quickly and place them on a parchment paper-lined baking sheet.
Step 2: Place the scooped ice cream balls into the freezer for at least 30 minutes, or until very firm. This initial freeze is crucial.
Step 3: Prepare the first coating mixture: In a shallow dish, combine 1 cup all-purpose flour, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Mix well. In another shallow dish, whisk 2 large eggs with 2 tablespoons of milk for the egg wash.
Step 4: For the primary coating: Crush about 4 cups of cornflakes into fine crumbs. In a third shallow dish, combine the crushed crumbs with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Stir thoroughly.
Step 5: Retrieve the firm ice cream balls from the freezer. Working one at a time, roll each ice cream ball first in the flour mixture, then dip into the egg wash, and finally roll thoroughly in the spiced cornflake crumbs, pressing gently to ensure a thick, even coating. Repeat for all balls.
Step 6: Place the coated ice cream balls back onto the parchment-lined baking sheet. Return them to the freezer for a minimum of 3-4 hours, or ideally, overnight. This extended freezing time is essential.
Step 7: When ready to serve, heat about 3-4 inches of high smoke point oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Use a candy thermometer to monitor the temperature accurately.
Step 8: Carefully, and one or two at a time, lower the frozen, coated ice cream balls into the hot oil using a slotted spoon. Fry for only 25-45 seconds, or until the coating is golden brown and crispy.
Step 9: Quickly remove the fried ice cream balls from the oil with the slotted spoon. Drain briefly on a paper towel-lined plate to remove excess oil. Serve immediately with your favorite toppings!