El Torito's Deep-Fried Ice Cream

Ingredients:
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-Sugar
Whipped cream
4 maraschino cherries

Procedures:
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equallybetween 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.

To make each hourglass-shaped tortilla container, cut off curved slice from 2 opposite sides of each end with narrow waist. One end will serve as base for ice cream. Other end will be decorative fan.

Heat oil. 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.

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. Makes 4 servings.