Raspberry Pecan Ice Cream Balls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997. Ingredients:
2 cups chopped pecans |
1-1/2 quarts vanilla ice cream |
24 ounces frozen raspberries |
1/4 cup granulated sugar |
2 tablespoons raspberry liqueur |
mint sprigs for garnish |
Directions:
1. Spread pecans in one layer on baking sheet then bake for 5 minutes at 350.
2. Stir occasionally then cool.
3. Shape ice cream balls into 18 small balls.
4. Roll in toasted pecans then freeze until ready to use.
5. Puree raspberries in blender or food processor then strain.
6. Stir in sugar and liqueur.
7. To serve spoon raspberry sauce onto plates.
8. Top with ice cream balls and garnish with mint sprigs.
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