ice cream

20 ounces chocolate chip ice cream

2 cups 4−grain flake cereal, crushed

1 1/2 tablespoons sugar

3 1/2 teaspoons ground cinnamon

2 eggs

1 teaspoon water

4 (8−inch) flour tortillas

Oil for deep−frying

Cinnamon mixed with sugar

Whipped cream

4 maraschino cherries

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 ice cream. Freeze coated ice

cream balls solid, 4 to 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 to 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.