Chocolate Fried Ice Cream

Yield: about 1 cup sauce

Ingredients

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

• 3 tablespoons butter
• 1/3 cup pecan pieces
• 2/3 cup granulated sugar
• 1/4 cup Hershey's Cocoa
• 1/8 teaspoon salt
• 1/2 cup light cream
• 1/2 teaspoon vanilla extract

Instructions

Ice Cream

1. With scoop, form 6 ice cream balls. Place on wax paper-covered tray. Cover; freeze several hours or until very firm.
2. In a bowl, stir together vanilla wafer crumbs, nuts, coconut and cocoa; set aside. In small bowl, beat eggs. 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.
3. Just before serving, heat 2 inches oil in frying pan or deep fryer to 375 degrees F.
4. Remove 2 balls at a time from freezer; fry in hot oil 20 to 25 seconds or until browned.
5. Drain; serve immediately with Chocolate Nut Sauce.

Chocolate Nut Sauce

1. In a 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. Cook over low heat, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla extract.
2. Serve warm.