| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Desserts, Ice cream |
4 |
Servings |
INGREDIENTS
|
|
ICE CREAM COOKBOOK—– |
| 1 |
qt |
Ice cream |
| 2 |
c |
Chopped pecans or other |
|
|
Nuts |
| 12 |
oz |
Semisweet chocolate pieces |
| 1/2 |
c |
Margarine |
| 1 |
tb |
Instant coffee powder |
INSTRUCTIONS
Make your ice cream balls with a large melon ball scoop. Roll each ball in
nuts immediately and put in freezer until completely frozen, at least 1
hour. Melt the chocolate and margarine in a double boiler over hot water.
Mix in the coffee. Take away from heat but keep warm over hot water. Using
a fork, dip the ice cream balls into the chocolate-coffee mixture, working
as quickly as possible. Dip sets of 10 or 12 at a time, then return to
freezer and continue. When the chocolate is set completely, put the bonbons
in paper cups, 3 or 4 to a serving. Cover or wrap with foil or plastic wrap
and store in your freezer until ready to serve.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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