Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or
longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or
other shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip
coated ball in egg wash, then roll in second container of cereal mixture. Again
press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow waist) by cutting off
curved slice from two opposite sides. One end will serve as base for ice cream.
Other end will be decorative fan.
Heat oil in wok or large deep-fryer. Place tortilla between two ladles or large
spoons of different sizes (smaller ladle on top). Place tortilla so that base
end is cupped in larger ladle to form basket, with back of upper fan supported
by handle of larger ladle. Deep-fry until crisp. Drain and sprinkle with
cinnamon-sugar. Set aside.
Deep-fry frozen coated ice cream balls 30 to 45 seconds. Place each fried
tortilla in large-stemmed glass, with fan part of tortilla standing vertically
above glass. Set fried ice cream ball in base of tortilla. Top with dollop of
whipped cream and decorate with cherry.
