Fried Ice Cream

1 cup finely crushed corn flakes
1 cup sweetened flaked coconut
1 cup firmly packed brown sugar
1 quart vanilla ice cream
1 large egg, beaten
2 tablespoons milk
Vegetable oil for frying
Chocolate sauce for accompaniment
Strawberry sauce for accompaniment
Sweetened whipped cream for accompaniment
Chocolate shavings for garnish

Preheat oven to 350*F (175*C).

For topping, combine corn flakes, coconut and brown sugar on an
ungreased baking sheet. Bake for 7 to 8 minutes, stirring halfway
through baking time, or until lightly browned. (Watch closely to
prevent burning.) Set aside to cool.

Scoop vanilla ice cream into 4 large balls, or cut into 4 squares
(size depends on your preference). Freeze the ice cream balls or
squares until firm.

Whisk egg and milk together. Dip ice cream in egg wash and roll in
topping to coat well. Freeze again until firm.

When ready to serve, heat oil to 360*F (180*C) in deep fryer. Take 1
ice cream ball/square out of freezer at a time. Fry for just a few
seconds. Remove immediately and drain on paper towels.

To serve, drizzle fried ice cream with chocolate or strawberry sauce,
place a dollop of sweetened whipped cream on top and garnish with
chocolate shavings.
Makes 4 servings.