Form ice cream into 4 balls Place in a baking pan and freeze solid about 2 hours Mix cereal sugar and cinnamon Divide mix equally between 2 pie plates Beat eggs with water Roll each ice cream ball into crushed corn flakes make sure corn flakes embed into ice cream balls Dip ball in egg wash Roll ice cream ball in second pan of crushed corn flakes press corn flakes into ice cream again Freeze ice cream for 6 hours Shape tortilla into an hourglass form with narrow waist by cutting off curved slice from two opposite sides One end will be the base for the ice cream the other end is for decoration Heat oil in wok or deep fryer Place tortilla between two ladles or salad fork Gently place tortilla in hot oil Fry until crisp Drain oil and sprinkle with cinnamonsugar mix Deep fry ice cream balls for 30-45 seconds Place each fried tortilla in a large stemmed glass with fan part of tortilla standing vertically above the glass Set fried ice cream in base of tortilla Top with whipped cream and a cherry Makes 4 servings
