Scoop out 12 balls of vanilla ice cream using a large ice cream scoop.
Place each scoop into the muffin tin.
Cover with plastic wrap and freeze until solid. (overnight is best)
In a food processor add cookies, corn flakes cereal, pecans, and cinnamon sugar.
Process until fine crumbs and place in a large bowl.
In another large bowl, beat eggs.
Remove ice cream balls from freezer.
Dip each ball into the crumb mixture, then into the eggs and then back into the crumb mixture. (see note)
Place breaded ice cream balls back into muffin tin and freeze overnight.
When ready to fry, heat oil to 400 F. in a deep fryer.
Remove ice cream balls from freezer and fry for a few seconds or until golden.
Place on paper towels to drain for a few seconds.
Plate and garnish with chocolate syrup, whipped cream and a cherry.
Tips For the BEST Fried Ice Cream: 1. The 2 part freezing method is crucial. The ice cream balls must be frozen solid before breading. They must also be frozen solid before frying.2. Fry as many or as little as you'd like! Once they have been breaded and frozen they will last in the freezer for a while. I only made 4 of them and have the others stored in a freezer container.3. When breading, make sure that the ENTIRE ball is covered. No ice cream should be showing or it will melt through as soon as it hits the oil. A nice thick coating is a must.4. When breading the ice cream balls, use one had for the egg mixture and one had for the crumb mixture to keep from clumping.5. The first ice cream ball may not turn out right. I've discovered that there is a learning curve, sorta like making pancakes. 6. Be careful not to fry to long or the ice cream will melt. My first ball was the "sacrifice ball" to help me get the timing right. Mine only needed about 30 seconds in my 400 degree oil.