Deep-fried Vanilla Ice Cream

For the vanilla ice cream:

1. Cut into the vanilla pod and scrape out the pulp. Put milk and half of the sugar in a saucepan.
2. Add the vanilla pod and the pulp to the milk-sugar mixture. Bring to the boil, remove from heat and let steep for 15 minutes.
3. Mix the egg yolks and the remaining sugar together well, but do not beat until frothy. Bring the milk mixture to the boil again in the saucepan. Slowly pour the milk mixture into the egg yolk and sugar mixture while stirring.
4. Let the mass thicken in a hot water bath while stirring. Have the cold cream and a bowl with ice cubes ready.
5. When the mixture is thick, add the cold cream and stir in. Place the bowl with the ice cream on the bowl with the ice cubes and stir until cold. Pour the ice cream mass through a fine sieve.
6. Put in an ice cream maker and / or freeze in a box.

For the breading:

1. Put the eggs in a bowl and whisk. Mix the breadcrumbs and corn flakes and transfer to another bowl.
2. Put the vegetable oil in a shallow saucepan and heat to 175 ° C. Shape the vanilla ice cream into a ball and place it in the freezer again for 1 hour to create a firm ice cream ball.
3. Put the ice cream ball in the egg (proceed very quickly!), Then roll in the breadcrumbs and cornflakes mixture and dip briefly in the hot oil.
4. Serve with light or dark chocolate sauce according to taste.