Chocolate Fried Ice Cream |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 quart vanilla ice cream |
1 cup vanilla wafer crumbs (about 30 wafers, crushed) |
1/2 cup finely chopped pecans |
1/2 cup mounds sweetened flaked coconut |
3 tablespoons hershey's cocoa |
2 eggs |
vegetable oil |
3 tablespoons butter or 3 tablespoons margarine |
1/3 cup pecan pieces |
2/3 cup sugar |
1/4 cup hershey's cocoa |
1/8 teaspoon salt |
1/2 cup light cream |
1/2 teaspoon vanilla extract |
Directions:
1. Chocolate Fried Ice Cream-.
2. With scoop, form 6 ice cream balls.
3. Place on wax paper-covered tray.
4. Cover; freeze several hours or until very firm.
5. In bowl, stir together vanilla wafer crumbs, nuts, coconut and cocoa; set aside.
6. In small bowl, beat eggs.
7. Coat ice cream balls with crumb mixture, pressing crumbs firmly into ice cream.
8. Dip balls in beaten egg; coat again with crumb mixture.
9. Place on wax paper-covered tray; freeze 2 hours or until very firm.
10. Just before serving, heat 2-inches oil in fry pan or deep fryer to 375°F.
11. Remove 2 balls at a time from freezer; fry in hot oil 20 to 25 seconds or until browned.
12. Drain; serve immediately with chocolate nut sauce.
13. Chocolate Nut Sauce-.
14. In small saucepan over low heat, melt butter; add nuts, cooking until lightly browned.
15. Remove from heat; stir in sugar, cocoa and salt.
16. Blend in light cream.
17. Over low heat, cook, stirring constantly, until mixture just begins to boil.
18. Remove from heat; stir in vanilla.
19. Serve warm.
20. About 1 cup sauce.
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