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1) Scoop ice-cream into 4 large balls. Line a baking tray/dish with waxed paper.

2) In a shallow dish, mix cornflakes and cookie crumbs.

3) Dip ice-cream in the crumbs mixture. Make sure entire ice-cream ball is covered. Place on tray with waxed paper and freeze for 30 mins.

4) In a bowl, beat egg and sugar. Dip coated frozen ice--cream balls into the egg mixture and then roll in the crumb mixture. Place it back on the waxed paper. Repeat this step for remaining balls. Freeze for 1 hour.

5) Heat a pot of oil to 400F. You can also dip a wooden chopstick into pot. If bubbles form around chopstick and oil, then the oil is hot enough.

6) One at a time, lower balls in the pot. Fry till golden brown, about 30 seconds. Remove from oil and place on kitchen towel. Transfer to dessert bowl and drizzle some chocolate sauce and whipped cream. Serve immediately.

Chef's Note & Story

Inspired by Emril Lagasse:
http://www.foodnetwork.com/recipes/emeril-lagasse/fried-ice-cream-recipe/index.html