Start this dish one day before serving it. To make ice cream balls, put cornflakes in shallow dish. Form about 12 ice cream balls with your hands, using 4 to 5 ounces of ice cream. Each ice cream ball should be about the size of a baseball. Roll balls in cornflakes until thoroughly coated. This will provide insulation from the heat. Insert 1 cinnamon stick into each ice cream ball, then place on cookie sheet. Cover tightly with plastic wrap and freeze overnight. Ice cream must be rock hard in order to prepare this dish.

Open beer and let sit out overnight to become flat.

On the second day, make batter. Mix flour and sugar in large bowl. In another bowl, combine egg yolks with 1/4 cup oil and 3 cups flattened beer. Mix well. In another bowl, beat egg whites until stiff peaks form. This is best to do in copper bowl. Combine beer and flour mixtures; mix until thick dough is formed. Fold in egg whites.

Batter should be thick, but if it is elastic dribble more flat beer into it and mix until desired consistency is achieved. If batter is too thin, it won't stay on the ice cream ball. Batter is good for three days, but may separate. If it separates prior to use, whisk to desired consistency.

To prepare, put 6 inches of oil in deep fry pan or large pot and heat to 375 degrees. Gently coat ice cream ball with batter, being careful not to pull cinnamon stick out of ball.

When balls are coated, gently drop into oil, one at a time, being careful not to let balls stick to sides of pan or frying basket. Submerge balls completely by holding onto cinnamon stick. Balls are done when golden brown, about 1 to 11/2 minutes.

As ice cream balls are fried, set each aside to drain on multiple thickness of paper towels until all are done. Before serving, pour honey over top of each ball, then sprinkle with cinnamon sugar and pipe whipped cream around the base. Serve immediately with tortilla chips. Makes 12 servings.