Chocolate Fried Ice Cream - cooking recipe

Ingredients

Chocolate Fried Ice Cream
1 quart vanilla ice cream
1 cup vanilla wafer crumbs (about 30 wafers, crushed)
1/2 cup finely chopped pecans
1/2 cup mounds sweetened flaked coconut
3 tablespoons hershey's cocoa
2 eggs
vegetable oil
Chocolate Nut Sauce
3 tablespoons butter or 3 tablespoons margarine
1/3 cup pecan pieces
2/3 cup sugar
1/4 cup hershey's cocoa
1/8 teaspoon salt
1/2 cup light cream
1/2 teaspoon vanilla extract

Preparation

Chocolate Fried Ice Cream-------.
With scoop, form 6 ice cream balls.
Place on wax paper-covered tray.
Cover; freeze several hours or until very firm.
In 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.
Just before serving, heat 2-inches oil in fry pan or deep fryer to 375\u00b0F.
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.
Chocolate Nut Sauce-----.
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.
Over low heat, cook, stirring constantly, until mixture just begins to boil.
Remove from heat; stir in vanilla.
Serve warm.
About 1 cup sauce.