Recipe: Grand Hotel Pecan Balls with Fudge Sauce (ice cream)

GRAND HOTEL PECAN BALLS WITH FUDGE SAUCE

1 quart vanilla ice cream
2 cups roasted pecan halves
FOR THE SAUCE:
2 cups heavy whipping cream
1/2 cup sugar
2 cups light corn syrup
1 pound chocolate chips
1 tablespoon vanilla extract
1 tablespoon creme de cacao

Line a baking sheet with parchment paper.

Scoop the ice cream into a ball about the size of a baseball, perfecting the shape by rolling it between your hands. Roll each ball in the roasted pecan halves until well coated on all sides and place the balls on the parchment-line baking sheet. When all the balls are created, place in the freezer.

TO PREPARE THE SAUCE:
In a large saute pan, combine the heavy cream, sugar and corn syrup. Bring to a boil. Remove from the heat and stir in the chocolate chips, vanilla extract and creme de cacao. Let cool.

TO SERVE:
Cover the bottom of a plate with about 1/4 cup of the sauce and place the pecan ball in the center of the sauce. Serve additional sauce on the side if desired or store for another use.

Makes 6 servings
Source: Katie Brown Entertains by Katie Brown