Step 1: Give the ice-cream scoops a perfect round. Put the 4 scoops in the deep freezer for 15 minutes. Give it an egg wash once you remove it from the deep freezer. Roll on the crushed corn flakes and give it a nice coating. Put it in the freezer for 20 minutes. Repeat the process twice. Heat the oil. Make sure it is burning hot. Deep fry the ice-cream quickly for 5-8 seconds. Make sure that the oil is very hot or the corn flakes won’t get its colour.
Step 3: Now add little brandy or cognac and flambe it on the table.