1/2 gallon vanilla ice cream
4 cups toasted pecan halves
4 to 6 cups chocolate sauce
Line a baking sheet with parchment paper or aluminum foil. Scoop very firm ice cream into a ball about the size of a baseball, rolling between your hands to shape. Roll each ice cream ball in toasted pecan halves until well coated; place balls on baking sheet. Place ice cream balls in freezer.
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To serve, cover the bottom of a dessert plate with chocolate sauce (1/4 to 1/2 cup sauce) and place pecan ball in the center of sauce.
Yield: 12 servings.
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