My mother liked to serve meat fondue, on the theory that if you were required to cook your food and eat it at the table then everybody stayed longer and there was more family conversation. If she had made fondue with chocolate-covered-pretzel ice cream, we would have stayed and chatted until breakfast.
In a medium, heavy saucepan, cook the milk, cream, and
While the ice cream base is chilling, melt the chocolate in a double boiler over very hot water. Line a baking sheet with parchment paper. Remove the pan from the heat, stir in the pretzel pieces, and spread them in a single layer on the prepared pan. Let the chocolate harden, about 1 hour. Break the chocolate pretzel pieces into ¼-inch pieces. Put them in a medium bowl with the pecans and put the bowl in the freezer. Churn the ice cream base in an ice cream machine according to the manufacturer’s instructions. Put the ice cream in the bowl with the pretzels and nuts and fold together. Freeze the ice cream until scoopable, about 4 hours, depending on your freezer.
Put the graham cracker crumbs in a bowl. Scoop the ice cream into balls with a scoop about
Put the chocolate-peanut butter and white chocolate sauces in small attractive serving dishes on the table. Place the ice cream balls on a platter. Let guests dip the ice cream balls in the sauces to order.
The ice cream balls can be formed a day or two in advance. Freeze in a single layer on a baking sheet. Wrap well in plastic wrap.
© 2006 Emily Luchetti. All rights reserved.