ted by strawflower 05-24-98 7:46 PM
Hershey's Chocolate Fried Ice Cream
1 quart vanilla ice cream
1 cup vanilla wafer crumbs
1/2 cup finely-chopped pecans
1/2 cup flaked coconut
3 tablespoons Hershey's cocoa
2 eggs
vegetable oil
Chocolate Nut Sauce (recipe follows)
With a scoop, form 6 ice cream balls. Place on waxed paper-covered tray. Cover and freeze several hours
or till very firm.
In medium mixing bowl, combine the vanilla wafer crumbs, pecans, coconut, and cocoa; set aside. In small bowl, beat eggs. Coat ice cream with crumb mixture, pressing crumbs firmly into ice cream.
Dip balls into beaten egg. Coat again with crumb mixture. Place on waxed paper-covered tray and freeze two hours or till very firm. Just before serving, heat two inches of vegetable oil in frying pan or deep fryer to 375 degrees.
Remove 2 balls at a time from freezer; fry in hot fat 20 to 25 seconds, until browned.
Drain. Serve immediately with Chocolate Nut Sauce.
Chocolate Nut Sauce:
3 tablespoons butter or 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
In small saucpan over low heat, melt butter; saute pecans in melted butter until lightly browned. Remove from heat; stir in sugar, cocoa, and salt.
Add light cream; blend well. Cook over low heat, stirrring constantly, until mixture just begins to boil. Remove from heat; add vanilla. Serve warm. Yield: about 1 cup sauce.