1 c. chopped pecans
1 qt. the very best ice cream (vanilla)

HOT FUDGE SAUCE:

6 oz. unsweetened baking chocolate
1 1/2 c. sugar
3/4 c. whipping cream
1 tbsp. fresh lemon juice
1/4 c. butter, cut into thin slices
2 tsp. vanilla
2 tbsp. brandy or liqueur (opt.)

Toast pecans in a 325 degree oven for 10 minutes. Shake pan occasionally to turn. Nuts should crisp slightly.

Make fudge sauce: Place chocolate, sugar and cream in a heavy saucepan over low heat. Cook, stirring occasionally until melted and smooth. Bit by bit beat in butter until well incorporated.

Remove from heat and one at a time stir in until smooth the lemon juice, vanilla and brandy or liqueur. Pour into heat proof containers, cool to room temperature, cover with an air tight lid. Refrigerate. To reheat, remove lid and place in a pot of gently simmering water, makes about 3 cups.

To Assemble Pecan Balls: Spread pecans over waxed paper. Roll ice cream ball over surface of nuts until ice cream is completely coated. (Each ball will require from 2 to 3 tablespoons chopped nuts). Serve in a bowl with warm hot fudge.