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Title: Chocolate Fried Ice Cream
Categories: Dessert
Yield: 6 Servings
| 1 | qt | Vanilla ice cream |
| 1 | c | Vanilla wafer crumbs (about 30 wafers, crushed) |
| 1/2 | c | Finely chopped pecans |
| 1/2 | c | MOUNDS Sweetened Coconut Flakes |
| 3 | tb | HERSHEY'S Cocoa |
| 2 | Eggs | |
| Vegetable oil | ||
| CHOCOLATE NUT SAUCE | ||
| 3 | tb | Butter or margarine |
| 1/3 | c | Pecan pieces |
| 2/3 | c | Sugar |
| 1/4 | c | HERSHEY'S Cocoa |
| 1/8 | ts | Salt |
| 1/2 | Cup light cream | |
| 1/2 | Teaspoon vanilla extract | |
1. With scoop, form 6 ice cream balls. Place on wax-paper-covered tray. Cover; freeze several hours or until very firm.
2. In bowl, stir together vanilla wafer crumbs, nuts, coconut and cocoa; set aside. In small bowl, beat eggs.
3. Coat ice cream balls with crumb mixture, pressing crumbs firmly into ice cream. Dip balls in beaten egg; coat again with crumb mixture. Place on wax-paper-covered tray; freeze 2 hours or until very firm.
4. Just before serving, heat 2-inches oil in fry pan or deep fryer to 375 degrees F. Remove 2 balls at a time from freezer; fry in hot oil 20 to 25 seconds or until browned. Drain; serve immediately with CHOCOLATE NUT SAUCE. 6 servings. CHOCOLATE NUT SAUCE
1. In small saucepan over low heat, melt butter; add nuts, cooking until lightly browned. Remove from heat; stir in sugar, cocoa and salt. Blend in light cream.
2. Over low heat, cook, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla. Serve warm. About 1 cup sauce.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.]
[Meal-Master format courtesy of Karen Mintzias]
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