Instructions: Crush cornflakes. Mix with coconut and brown sugar and toast in oven for topping. Scoop vanilla ice cream with large scooper, making 4 scoops. Make sure scoops are well shaped. Freeze scoops. Combine eggs with milk and beat for egg wash. Dip ice cream in egg wash and roll in topping to coat well. Freeze again.

When ready to serve, place scoop in fry basket and dip into hot oil for 1 second. Remove immediately. Serve with sauce which has been made by combining Kahlua and hot fudge sauce. Garnish with whipped cream and chocolate shavings.

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