Categories: Ice cream, Mexican, Desserts, Ethnic 
      Yield: 4 servings 
  
  1 1/2 c  Unbleached All-Purpose Flour 
      1 tb Sugar 
      1 ts Salt 
      1 tb Vegetable Oil 
      2 lg Egg Yolks; Lightly Beaten 
    3/4 c  Flat Beer 
      8    Balls Ice Cream; Any Flavor, 
           -About 1 Quart 
      2 c  Cornflakes; Slightly Crushed 
      1 qt Peanut Oil 
      2 lg Egg Whites 
  
  The day before serving, make the batter.  Mix the flour, sugar, salt, oil 
  and egg yolks in a mixing bowl.  Gradually stir in the beer.  Refrigerate 
  overnight.  Also, the day before serving, coat the ice cream balls 
  thoroughly with the crushed cornflakes.  Place the ice cream balls in the 
  coldest part of the freezer and freeze overnight.  When ready to serve, 
  heat the peanut oil, in a deep fat fryer or deep pot, to 375 Degrees F. 
  Beat the egg whites until stiff and fold into the batter.  Coat 2 or three 
  of the ice cream balls completely and heavily with the batter and add to 
  the hot oil.  Turn up the heat to maintain a temperature of 375 Degrees F. 
  Fry the ice cream until golden brown.  Remove with a slotted spoon to paper 
  towels, draining briefly.  Serve immediately.  Repeat with the remaining 
  ice cream balls.