Scoop ice cream into 8 - ½ cup round balls. Place on a quarter sheet pan on a sheet of parchment paper and immediately place in the freezer for the ice cream to re-solidify (30 minutes - 1 hour).

Meanwhile, place four egg whites into a shallow bowl and whisk until frothy.

Place Corn Flakes in a gallon size Ziploc, seal the bag, and roll with a rolling pin to crush the cereal into small pieces (you can crush them completely or leave them about “Rice Krispie” size.

Transfer the crushed cereal to another shallow bowl and stir together with the cinnamon and granulated sugar.

Taking one ice cream ball from the freezer at a time, dip the ice cream into the frothy egg whites and toss to coat. Immediately place the ice cream ball into the cereal mixture and toss it until well coated. Return the coated ball back to the freezer as quickly as possible.

Coat the remaining ice cream balls. Chill the balls for about 30 minutes. Then, repeat step 5 to coat all of the balls in a second layer of frothy egg whites and cereal.

Leave the prepared ice cream in the freezer for at least 3 more hours, longer if desired.

When you are ready to fry the ice cream, fill a deep skillet or Dutch oven with 4-5 inches of cooking oil, such as vegetable oil or canola oil. Use a candy thermometer to monitor the temperature of the oil. Heat until the oil reaches 375°F; maintain the oil temperature between 370°F and 375°F throughout cooking.

Use a large, flat slotted spoon or frying simmer to dip an ice cream ball into the hot oil. Be sure the ice cream dunks all the way under the oil and is completely covered so that it cooks evenly. Cook for about 10 seconds and then immediately lift it out of the oil and blot on a paper towel.

Serve immediately or return the fried ice cream to the freezer.

Fry the ice cream balls one at a time, taking each one out of the freezer only when you are ready to put it in the fryer.