For those of you who love an ice cream treat, but just can’t have a whole bowl, here is a great way to portion out a delicious dessert. I scoop out Edy’s Vanilla ice cream into eight large cookie balls with my cookie scoop. Freeze them on a tray and then make a quick ganache topping. This time I melted 6 ounces of semi sweet chocolate with 4 ounces unsalted butter (or 6 ounces to be able to dip the ice cream balls) and 1 1/2 tablespoons corn syrup in a double boiler on the stove top. When the ganache is melted and ready, working quickly, pour over the ice cream balls or dip the ice cream into the ganache.
The treats could be topped with sea salt, sprinkles, or chopped nuts. Return to the freezer immediately until just ready to serve. They must chill at least 30 minutes to set for presentation.
angel food garden 