_Pecan balls._—Toast pecans by spreading 1½ cups in a shallow pan,
and baking at 300° F. (slow oven) 15 to 20 minutes, or until lightly
browned. Cool and chop. Shape 1 quart ice cream into 6 balls. Roll
balls in pecans. Place on a tray covered with wax paper and return
to freezer until firm. Just before serving, top balls with hot fudge
sauce. Makes 6 servings.
_Snowballs._—Shape 1 quart ice cream into 6 balls. Roll balls in ½ cup
flaked coconut. Return balls to freezer as directed above. Makes 6
servings.
_Ice cream sandwiches._—Slice 1 quart ice cream into 6 slices. Place
each slice between 2 graham crackers (plain, cinnamon-flavored, or
chocolate-coated). Serve immediately or return to freezer until time to
serve. Makes 6 sandwiches.
_Buttered nut sundae._—Add ½ cup chopped pecans or walnuts to 2
tablespoons melted butter or margarine in a frypan. Toast nuts over low
heat for 15 to 20 minutes, stirring as needed, until they are lightly
browned. Stir in ¼ cup brown sugar (packed) and ¼ cup water; simmer 2
minutes. Pour warm sauce over ice cream. Makes about ¾ cup or enough
for 6 sundaes.