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I’m bringing back a childhood classic served to me in New York hotel dining rooms—the Ice Cream Snowball. It’s this easy: scoop out solid circles of your favorite ice cream about baseball size. Put them in the freezer until they’re hard. At serving time, place each ice cream ball in a pretty dish, sprinkle with shredded coconut, chopped pecans and drizzle on warm chocolate sauce. Go for it, put a real cherry on top.
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