Pecan Ice Cream Balls with Fudge Sauce

Serves 6 to 8

INGREDIENTS

  • • 2½ pints vanilla ice cream
  • • 2 cups (6 oz) pecan halves
  • • 1 (12-oz) bag semisweet chocolate chips, or 12 oz semisweet chocolate chunks
  • • 1 (14-oz) can sweetened condensed milk
  • • 4 tbsp unsalted butter
  • • 1 tsp pure vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350° F. Put the ice cream in the refrigerator until just softened, about 15 minutes. Line a baking sheet with waxed paper and transfer it to the freezer.
  2. Spread the pecans on a baking sheet and toast until fragrant and browned, about 8 minutes; transfer to a food processor and let cool completely. Coarsely chop the nuts and transfer to a pie plate.
  3. Using an ice cream scoop, scoop ice cream onto the pecans and roll into a ball, pressing lightly to help the nuts adhere. Transfer the ice cream ball to the prepared baking sheet in the freezer. Repeat with the remaining ice cream and pecans. Freeze the ice cream balls for at least 3 hours.
  4. Meanwhile, in a medium saucepan, combine the chocolate chips, condensed milk and butter. Cook over low heat, stirring until the chocolate is melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a pitcher.
  5. Serve in bowls or sundae cups and drizzle with the warm sauce.

Q&A …with Katie Lee

Among the fans who’ve fallen for Katie Lee’s Food Network shows is at least one star: Gwyneth Paltrow, who invited Katie to her home in the Hamptons one summer. “I remember she made these perfectly grilled whole chickens and this lobster Cobb salad with duck bacon that was just delicious,” says Katie, who in turn wowed the movie star with her cherry chocolate cookies. “She even asked me for the recipe to post on her website, Goop.” Katie, 33, who was once married to Billy Joel, includes the cookie recipe in her new cookbook, Endless Summer, which she dishes about to Hello! – Chris Daniels

We love these recipes. Why did you decide to devote a cookbook to summer? Thank you! Well, summer is my favourite time of year for so many reasons, but especially for cooking. I live in the Hamptons and we have some of the best farms in the world. I love to stop at the farm stand and load up on produce and go to the seafood shop and pick up fresh fish to make dinner. I serve it all with a local rosé.

What’s your philosophy to outdoor entertaining? Keep it casual. Summer isn’t the time to get too fussy, so create a laid-back vibe with a buffet of simply grilled meat or seafood and a few salads.

You also surf in the Hamptons! I learned to surf a few years ago and it changed my life. It is very freeing to feel a sense of being out of control. I used to be afraid of the ocean and now I am my happiest when I am in the water.

How do you refuel afterwards? I’m always starving after I finish a surf session, so everything tastes better. Fish tacos are a favourite. If it’s breakfast time, I love banana spelt muffins.


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