|ICE CREAM COOKBOOK-----|
|1 quart||Ice cream|
|2 cups||Chopped pecans or other|
|12 ounces||Semisweet chocolate pieces|
|1 tablespoon||Instant coffee powder|
Make your ice cream balls with a large melon ball scoop. Roll each ball in nuts immediately and put in freezer until completely frozen, at least 1 hour. Melt the chocolate and margarine in a double boiler over hot water.
Mix in the coffee. Take away from heat but keep warm over hot water. Using a fork, dip the ice cream balls into the chocolate-coffee mixture, working as quickly as possible. Dip sets of 10 or 12 at a time, then return to freezer and continue. When the chocolate is set completely, put the bonbons in paper cups, 3 or 4 to a serving. Cover or wrap with foil or plastic wrap and store in your freezer until ready to serve.
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