Categories: Frozen Dessserts
Ingredients
- 1 Tbsp. butter or margarine
- 1 cup chopped pecans
- 1/4 tsp. salt
- 1 pint vanilla ice cream or frozen yogurt
- Chocolate Fudge sauce
- 1/2 cup butter
- 1 cup (6 oz.) semisweet chocolate chips
- 1 (12 oz.) can evaporated milk
- 1 1/2 cups confectioners' sugar
- 1 tsp. salt
- Caramel Sauce
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 1 (12 oz.) can evaporated milk
- 1 tsp. vanilla
Directions
- In medium skillet over medium heat, melt butter. Stir in pecans; toast 3-5 minutes, stirring occasionally until golden brown. Sprinkle salt over nuts, mix well. Spread nuts onto wax paper to cool.
- On another piece of wax paper drop 2-3 inch diameter scoop of ice cream and quickly form into ball, drop on to pecans; quickly roll to cover with pecans.
- Transfer pecan ball to piece of plastic wrap, wrap securely and place in freezer until firm or ready to serve. Repeat with remaining ice cream.
- Into individual serving bowls, spoon fudge sauce and caramel sauce. (About 2 Tbsp. of each) Remove ice cream from freezer; unwrap and place in bowls over sauces.
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For Fudge sauce:
- In medium saucepan over low heat, melt butter and chocolate, stirring until smooth.
- Stir in milk and sugar. On high heat bring to boil, stirring constantly. Lower heat, boil and stir for 3 minutes until sauce thickens.
- Remove from heat; add vanilla.
- When cool, transfer sauce to covered container. Store in refrigerator. (Will stay fresh for 1 week.)
- Serve hot or cold.
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For Caramel Sauce:
- In medium saucepan over high heat, melt butter.
- Add sugar, stirring constantly, until mixture turns golden brown (3-5 minutes).
- Remove from heat; stir in milk. Return to heat and bring mixture to a boil.
- Lower heat, boil and stir for 10-12 minutes until sauce thickens.
- Remove from eat, add vanilla.
- When cool, transfer sauce to covered container. Store in refrigerator. (Will stay fresh for 1 week.)
- Serve hot or cold.