El Torito Deep-Fried Ice Cream

This recipe was from the LA Times. I tried it there and I made this recipe. It was so good. (Note: You have to allow in total 6-8 hours of freezer time). 20 ounces chocolate chip ice cream (I used vanilla.) 2 cups crushed, corn flake cereal 1 1/2 Tablespoons sugar 3 1/2 teaspoons ground cinnamon 2 eggs 1 teaspoon water Oil for frying Whipped cream (optional) maraschino cherry for the top Form ice cream into 4 balls. Place in a baking pan and freeze solid for 2 hours or longer. Mix cereal, sugar, and cinnamon. Divide equally between 2 pie plates or shallow containers. Beat eggs with 1 teaspoon water. Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in a second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4-6 hours. Heat oil in large deep fryer or wok. Deep fry frozen coated ice cream balls 30-45 seconds. Place fried ice cream in a large stemmed glass. Top with whipped cream and cherry.