Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pecan Ball With Fudge Sauce
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- #70280
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 cups vanilla ice cream
1 cup chopped pecans, toasted and cooled
1 cup semisweet chocolate chips
2 tablespoons unsalted butter
2/3 cup whipping cream
2/3 cup light corn syrup
1 tablespoon creme de cacao
1/2 teaspoon vanilla extract
4 pecan halves
directions
Scoop ice cream into balls, about 3/4 cup each (one per serving). Place in a small baking pan. Freeze about 1 hour or until firm.
Place toasted pecans in a pie plate. Roll each frozen ice cream ball in the pecans. Return coated ice cream balls to pan and freeze about 1 hour more or until firm.
For Sauce: In a small heavy saucepan, combine chocolate and butter. Cook and stir over very low heat just until melted. Stir in whipping cream and corn syrup. Cook and stir over medium-low heat about 3 minutes or just until the mixture boils around edges.
Remove from heat. Stir in the creme de cacao and vanilla. Cover and cool to room temperature.
To serve, place ice cream balls in individual chilled dessert dishes. Spoon some of the sauce over each ice cream ball. If you like, garnish each serving with a pecan half.
added by
gobruins
nutrition data
Nutritional data has not been calculated yet.
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