Grand Hotel Pecan Ball/ Fudge Sauce

Ingredients

1 ea 6 oz vanilla ice cream
2 cup roasted pecan pieces
½ pound unsalted butter
1 qt heavy cream
1 qt light corn syrup
2 pound chocolate chips
1 ea split vanilla beans
1 pound cream de cocoa

Method

Pecan Ball
First make ice cream ball by scooping four 6-oz ice cream scoops and rolling them into round balls.
Then coat them with chilled toasted pecan pieces and put the balls back in the freezer.

Fudge Sauce
Bring butter, cream and corn syrup in a pan to a simmer.
Remove from heat and add the vanilla pulp, cream de cocoa and chocolate chips and stir until well incorporated.
Cool the sauce and serve by pouring over the softened pecan ball.