Raspberry Pecan Ice Cream Balls
From chefmeow 15 years ago
- - to make
- Serves 8
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997.
Ingredients
- 2 cups chopped pecans shopping list
- 1-1/2 quarts vanilla ice cream shopping list
- 24 ounces frozen raspberries shopping list
- 1/4 cup granulated sugar shopping list
- 2 tablespoons raspberry liqueur shopping list
- mint sprigs for garnish shopping list
How to make it
- Spread pecans in one layer on baking sheet then bake for 5 minutes at 350.
- Stir occasionally then cool.
- Shape ice cream balls into 18 small balls.
- Roll in toasted pecans then freeze until ready to use.
- Puree raspberries in blender or food processor then strain.
- Stir in sugar and liqueur.
- To serve spoon raspberry sauce onto plates.
- Top with ice cream balls and garnish with mint sprigs.
The Rating
Reviewed by 3 people-
Wow this is so delicious sounding I want some now.
Great recipe.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
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WOW WEE GF I LOVE ICE-CREAM LOVE ALL OF THESE THANK!!!
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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