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1
Line a shallow baking pan with wax paper and put pan in freezer 5 minutes.
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2
With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan.
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3
Freeze balls, covered, until very hard, at least 3 hours and up to 8.
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4
Preheat oven to 350 F.
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5
While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool.
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6
Finely chop nuts and transfer to a shallow bowl.
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7
Roll balls in nuts, pressing lightly, until well coated.
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8
Freeze balls, covered, until very hard, at least 1 hours and up to 8.
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9
In a bowl lightly beat eggs and in another bowl crumble cornflakes.
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10
Dip balls in egg, letting excess drip off, and roll in cornflakes to coat.
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11
Freeze balls, covered, at least 1 hours and up to 8.
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12
Reserve remaining egg and corn flakes, chilling egg.
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13
Repeat dipping and coating procedure with reserved egg and cornflakes.
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14
Freeze balls, covered, until very hard, at least 3 hours and up to 8.
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15
In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375 F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp.
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16
With a slotted spoon transfer balls to paper towels to drain.
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17
Make sure oil returns to 375 F between batches.
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18
Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.
