1 cup chopped almonds, toasted
1 quart French vanilla ice cream
HOT FUDGE SAUCE:
1 can (12 ounces) evaporated milk
2/3 cup semisweet chocolate chips
1/4 cup butter, cubed
2 cups confectioners' sugar
Directions
Place almonds in a shallow dish. Using an ice cream scoop, shape ice cream into balls. Roll each in almonds until well coated. Place on a waxed paper-lined baking sheet; cover and freeze.
For sauce, combine the milk, chocolate chips and butter in a saucepan. Cook and stir over low heat until melted and smooth. Add sugar; bring to a boil. Reduce heat. Simmer for 8-10 minutes or until thickened, stirring frequently.
Serve hot or cold over ice cream balls.
1 quart French vanilla ice cream
HOT FUDGE SAUCE:
1 can (12 ounces) evaporated milk
2/3 cup semisweet chocolate chips
1/4 cup butter, cubed
2 cups confectioners' sugar
Directions
Place almonds in a shallow dish. Using an ice cream scoop, shape ice cream into balls. Roll each in almonds until well coated. Place on a waxed paper-lined baking sheet; cover and freeze.
For sauce, combine the milk, chocolate chips and butter in a saucepan. Cook and stir over low heat until melted and smooth. Add sugar; bring to a boil. Reduce heat. Simmer for 8-10 minutes or until thickened, stirring frequently.
Serve hot or cold over ice cream balls.
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