-Form ice cream into 4 balls. Place in baking pan and freeze solid, 2
hours or longer.
-Mix cereal, sugar, and cinnamon. Divide equally between
2 pie plates or other shallow containers.
-Beat eggs with water.
-Roll each ice cream ball in cereal mixture and press
coating into ice cream.
-Dip coated ball in egg wash, then roll in second
container of cereal mixture. Again, press coating onto
-Freeze coated ice cream balls solid, 4-6 hours.
-Shape each tortilla into hourglass form (with narrow
waist) by cutting off curved slice from 2 opposite sides.
One end will serve as base for ice cream. Other end will
be decorative fan.
-Heat oil in wok or large deep-fryer.
-Place tortilla between 2 ladles or large spoons of
different sizes (smaller ladle on top). Place tortilla so
that base end is cupped in larger ladle to form basket,
with back of upper fan supported by handle of larger
ladle. Deep-fry until crisp.
-Drain and sprinkle with cinnamon-sugar. Set aside.
-Deep-fry frozen coated ice cream balls 30-45 seconds.
-Place each fried tortilla in large-stemmed glass, with fan part of
tortilla standing vertically above glass. Set fried ice cream ball in base
of tortilla. Top with dollop of whipped cream and decorate with cherry.
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