Ice Cream Ball Fondue Recipes

ICE CREAM BALLS

Steps:

• In a shallow bowl, combine cereal, sugar and butter. Add nuts. Shape ice cream into 1-in. balls; roll in cereal mixture until well coated. , Freeze for at least 1 hour. If desired, serve with fudge or caramel ice cream topping and cherries.

SIMPLE AND DELICIOUS CHEESE FONDUE

Steps:

• Place potatoes into a large pot with enough water to cover; stir in salt. Bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain potatoes, and set aside.
• Stir the cornstarch and kirsch liqueur together in a small bowl until it forms a paste; set aside.
• Combine the white wine and garlic in a large saucepan over medium heat; bring to a simmer. Slowly whisk in the Emmentaler and Gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. Stir in a random pattern to prevent cheese from clumping into a ball. Whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.
• Transfer the cheese mixture to a fondue pot. Serve with the cooked red potatoes and French bread for dipping; garnish with pearl onions and cornichons.

ICE CREAM BALL FONDUE

Steps:

• Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and coffee without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
• Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.
• Raspberry Sauce: Puree the berries with the sugar in a blender. Strain out the seeds through a strainer and keep chilled until ready to serve.
• Using a small ice cream scoop, scoop out balls of ice cream and place them on a sheet pan in the freezer. One at a time, roll 1 flavor in the biscotti crumbs and the other flavor in the chopped almonds then return them to the freezer. Keep them in an airtight container until ready to serve, up to 2 days. Place the sauces in bowls or individual fondue pots if you have them and warm the chocolate fudge and caramel. Serve the sauces with the coated ice cream balls and some forks for dipping. Satin Chocolate Sauce: Yield: 3 cups Preparation time: 15 minutes Cooking time: 10 minutes
• Caramel Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 10 to 15 minutes
• Raspberry Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 0 minutes

PENUCHE CARAMEL ICE CREAM BALLS

Steps:

• Using a large ice cream scoop, scoop a heaping ball of dolce de leche. Before releasing the ice cream from the ice cream scoop, shove 1 mini peanut butter cup into the center of the ice cream ball. With a spoon push the ice cream over to cover the peanut butter cup. Repeat 3 more times. Roll the stuffed ice cream balls in the crushed up cookie crumbs and then transfer to the freezer for 15 to 20 minutes to firm up a bit. To serve, place an ice cream ball in a dessert bowl and pour both chocolate and caramel sauce over the top.