Instructions:
With a wooden roller, roll a couple slices of white bread, making them slim and flat.
With an ice cream scooper, make balls of ice cream and place them in a cupcake baking pan.
Put it in the freezer for at least two hours.
When ready, remove the ice cream balls from the freezer and wrap them with flat slices of bread until they are completely covered. After covering all the balls, wrap them with plastic wrap, place back on the cupcake bake pan and return to the freezer for another two hours.
In a small mixing bowl, mix the milk, sugar and eggs. Pull the covered ice cream balls from the freezer, unwrap the plastic and dip each in the egg wash mixture and dust them with ground corn flakes. After you have all the balls covered, put them back on the baking pan and return to the freezer for another two hours and repeat the process with the corn flakes. Let them sit overnight.
Using a fryer with oil at 350°F, dip-fry the ice cream balls for one minute.
Cut the balls in half to serve; use chocolate sauce on the bottom of the plate, whipped cream and finish with a dust of chocolate crumb around the plate.