Deep-fried ice cream

Serving Size: 4

20 ounces chocolate chip ice cream -
2 cup four-grain flake cereal, crushed, like cornflakes
1 1/2 tablespoon granulated white sugar
3 1/2 teaspoon ground cinnamon
2 large eggs
1 teaspoon water
4 8-inch flour tortillas
5 quarts vegetable oil, for frying
cinnamon sugar, for garnish
whipped cream, for garnish
4 maraschino cherries, for garnish

Directions:
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, 4-6 hours.