Ingredients
1 qt vanilla ice cream
1 cup vanilla wafer crumbs (about 30 wafe, rs, crushed)
1/2 cup finely chopped pecans
1/2 cup mounds sweetened coconut flakes
3 tbsp hershey's cocoa
2 eggs
1 vegetable oil
CHOCOLATE NUT SAUCE
3 tbsp butter or margarine
1/3 cup pecan pieces
2/3 cup sugar
1/4 cup hershey's cocoa
1/8 tsp salt
1/2 cup light cream
1/2 teaspoon vanilla extract
Directions
1. With scoop, form 6 ice cream balls. Place on wax-paper-covered
tray. Cover; freeze several hours or until very firm.
2. In bowl, stir together vanilla wafer crumbs, nuts, coconut and
cocoa; set aside. In small bowl, beat eggs.
3. 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.
4. Just before serving, heat 2-inches oil in fry pan or deep fryer to
375 degrees F. Remove 2 balls at a time from freezer; fry in hot oil
20 to 25 seconds or until browned. Drain; serve immediately with
CHOCOLATE NUT SAUCE. 6 servings. CHOCOLATE NUT SAUCE
1. In 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.
2. Over low heat, cook, stirring constantly, until mixture just
begins to boil. Remove from heat; stir in vanilla. Serve warm. About
1 cup sauce.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master format courtesy of Karen Mintzias]
Servings: 6 servings
Chocolate Fried Ice Cream Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Ice Cream
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into distant history, in fact as far back as early Egypt, and possibly even further than that. Having said that, generally, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to academics is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into appetizers, entrees and dessert, a very modern way of dining. Aspicius also describes how the Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. During the succeeding few centuries, the powerful and wealthy strove to offer the most extravagent meals, and as a consequence, cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes of the day. Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Chocolate Fried Ice Cream recipe.
