Ice Cream Bonbons Recipe
Ice Cream Bonbons is a lovely and refreshing dessert for your parties. This delicious and pretty dessert will not take too much of your effort or time. Try this excellent Ice Cream Bonbons recipe at home!
Ingredients
1 pint vanilla or other ice cream
1 1/2 cups walnuts
1 6-ounce package semisweet-chocolate pieces
3 tablespoons butter or margarine
1 tablespoon light corn syrup
1/4 cup confectioners' sugar
1 teaspoon lemon juice or water
Directions
1. Place ice cream in refrigerator to soften slightly, about 30 minutes. Chill small cookie sheet in freezer. Meanwhile, finely chop walnuts. Place walnuts on sheet of waxed paper.
2. Line chilled cookie sheet with waxed paper. Working quickly, with medium-sized ice-cream scoop, scoop a ball of ice cream; roll in walnuts; place on waxed-paper-lined cookie sheet. Repeat with remaining ice cream and walnuts to make 8 ice-cream balls. Freeze until firm, about 1 1/2 hours.
3. In double boiler over hot, not boiling, water, heat chocolate pieces, butter or margarine, and corn syrup, stirring occasionally, until chocolate melts and mixture is smooth. Turn off heat, but leave top of double boiler over hot water in bottom of double boiler to keep chocolate warm for easier coating.
4. With two forks, quickly dip each ice-cream ball into chocolate mixture to coat completely; place on same cookie sheet; return to freezer; freeze until chocolate is firm, about 1 hour.
5. In small bowl, mix confectioners' sugar and lemon juice until of smooth, easy spreading consistency. With spoon, drizzle sugar mixture over bonbons to make an attractive design. Return bonbons to freezer. If not serving on same day, when sugar glaze has hardened, wrap bon bons with foil or plastic wrap and return to freezer.
2. Line chilled cookie sheet with waxed paper. Working quickly, with medium-sized ice-cream scoop, scoop a ball of ice cream; roll in walnuts; place on waxed-paper-lined cookie sheet. Repeat with remaining ice cream and walnuts to make 8 ice-cream balls. Freeze until firm, about 1 1/2 hours.
3. In double boiler over hot, not boiling, water, heat chocolate pieces, butter or margarine, and corn syrup, stirring occasionally, until chocolate melts and mixture is smooth. Turn off heat, but leave top of double boiler over hot water in bottom of double boiler to keep chocolate warm for easier coating.
4. With two forks, quickly dip each ice-cream ball into chocolate mixture to coat completely; place on same cookie sheet; return to freezer; freeze until chocolate is firm, about 1 hour.
5. In small bowl, mix confectioners' sugar and lemon juice until of smooth, easy spreading consistency. With spoon, drizzle sugar mixture over bonbons to make an attractive design. Return bonbons to freezer. If not serving on same day, when sugar glaze has hardened, wrap bon bons with foil or plastic wrap and return to freezer.
