For the Ice Cream Balls:

1. 1. Scoop ice cream into balls, about one-third cup each, and place them on a tray lined with parchment paper.
2. 2. Freeze for 1 hour to firm up.

For the Coating:

1. 1. In a shallow bowl, whisk together the eggs.
2. 2. In another bowl, mix crushed cornflakes with cinnamon.

For Frying:

1. 1. Dip each ice cream ball in the egg mixture, allowing excess to drip off.
2. 2. Roll in the cornflake mixture until fully coated. Return to the freezer for another hour.
3. 3. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
4. 4. Carefully fry one or two coated ice cream balls for 10-15 seconds until golden brown.
5. 5. Remove with a slotted spoon and drain on paper towels.