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Ingredients

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.

Reviews & Comments 2

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    " It was excellent "
    minitindel ate it and said...
    WOW WEE GF I LOVE ICE-CREAM LOVE ALL OF THESE THANK!!!

    TINK
    Was this review helpful? Yes Flag
    " It was excellent "
    spinach1948 ate it and said...
    Wow this is so delicious sounding I want some now.
    Great recipe.
    Hi 5.
    ED
    Was this review helpful? Yes Flag

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