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1
Form ice cream into 4 balls. Place in baking pan andfreeze solid, 2 hours or longer.
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2
Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other.
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3
shallow containers.
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4
Beat eggs with water.
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5
Roll each ice cream ball in cereal mixture and press.
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6
coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream.
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7
Freeze coated ice cream balls solid, 4 to 6 hours.
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8
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.
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9
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.
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10
upper fan supported by handle of larger ladle.
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11
Deep−fry until crisp.
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12
Drain and sprinkle with cinnamon−sugar. Set aside.
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13
Deep−fry frozen coated ice cream balls 30 to 45 seconds.
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14
Place each fried tortilla in large−stemmed.
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15
glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla.
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16
Top with dollop of whipped cream and decorate with cherry.
