1) Scoop and freeze hard
Line a baking sheet with parchment. Scoop 6 big balls of ice cream and use your hands to quickly round them into smooth balls. Place on the sheet and freeze until rock solid, at least 2 hours (overnight is even better).
Optional pro tip: Chill your serving bowls in the freezer while you prep. It buys you a little extra time before melting starts.
2) Mix the coating
In a shallow bowl, mix the crushed cornflakes, sugar, cinnamon, and salt. You want the crumbs small pebble to coarse sand, not cornflake boulders and not powder.
In a second bowl, whisk the eggs with the milk.
Put the flour in a third bowl.
3) Double coat and freeze again
Working with one ice cream ball at a time (keep the rest in the freezer), roll it in flour, then dip in the egg wash, then press into the cornflake mixture.
Now do it again: egg wash, then cornflakes. Press firmly so the coating really hugs the ice cream. Return to the baking sheet.
Freeze the coated balls until very firm, at least 1 hour.
Make-ahead move: At this point, you can freeze the coated scoops until solid and store them for up to 1 week. Fry straight from the freezer when you are ready to serve.
4) Fry fast
In a pot or Dutch oven, heat 2 to 3 inches of oil to 375°F. Set a wire rack over a sheet pan (or a paper towel lined plate) nearby.
Safety note: Hot oil and frozen scoops can splatter. Lower the ice cream in gently with a spider strainer and do not overcrowd the pot.
Fry 1 to 2 coated ice cream balls at a time for 8 to 20 seconds, gently turning once, until golden and crisp. Lift out and drain briefly on the rack for maximum crunch.
Serve immediately with your favorite toppings.
5) Top and serve
Go classic with hot fudge and whipped cream, or keep it bright with honey and toasted nuts. Either way, serve right away while the shell is at peak crunch.
