The day before serving; make the batter: Mix the flour; sugar, salt,
oil, and egg yolks in a mixing bowl. Gradually stir in the beer.
Refrigerate covered overnight.
Also the day before serving, coat the ice cream balls thoroughly with
crushed cornflakes. Place the ice cream balls in the coldest part of
the freezer overnight.
When ready to serve, heat the peanut oil in a deep-fat fryer or in a
deep pot to 375 F.
Beat the egg whites until stiff and fold into batter.
Coat 2 or 3 of the ice cream balls completely and heavily with the
batter and add to the hot oil. Turn up the heat to maintain a temp of
375 F. Fry the ice cream until golden brown. Remove with a slotted
spoon to paper towels. Drain briefly, then serve immediately. Repeat
with remaining ice cream balls.
