Monday, July 5, 2010

Ice Cream Balls for July 4th Celebration

Happy July 4th!!!The above ice cream ball sundae hit the spot on an especially hot & humid July 4th day!
The day before serving I made ice cream balls (8-10) and froze them in a paper lined muffin tin.
After the balls were completely frozen, I prepared the coating mixture:
1/4 cup butter
1/2 cup flour
1/3 cup coconut (shredded)
11/3 cup chopped pecans
1 tablespoon sugar
1/2 teaspoon cinnamon
Combine the above ingredients in a large skillet over medium high heat, stirring constantly until golden brown and crumbly. Remove from heat and cool completely.
Roll the frozen ice cream balls in the above cooled mixture and place back in freezer.

Cherries and nuts await the guests...who garnished their own treats!

What is a sundae without whipped cream?

Butterscotch topping and chocolate sauce, warmed a good!

Butterscotch Sauce:
1 1/2 cups brown sugar
1/3 cup cream
1/3 cup corn syrup
1/4 cup butter (salted)
1 teaspoon vanilla

Mix the above ingredients in a saucepan and bring just to a boil, remove promptly and cool.
Warm in microwave just before serving.

Chocolate Sauce:

1 can Eagle Brand Milk
1 can Hershey's Chocolate Syrup
1 tablespoon butter
1 teaspoon vanilla

Mix together the Eagle Brand and Chocolate syrup. Add butter and bring to a boil on medium heat. Add vanilla and allow to cool.
Warm in microwave just before serving.

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