1 pt. vanilla ice cream
1 1/2 c. walnuts, very finely chopped
3 tbsp. butter
1 tbsp. light corn syrup
1 (6 oz.) pkg. semi-sweet chocolate pieces (1 c.)
1 1/2 c. walnuts, very finely chopped
1 tbsp. light corn syrup
1 tsp. lemon juice or water

1. Place ice cream in refrigerator to soften slightly, about 30 minutes. Chill small cookie sheet in freezer.

2. Place chopped nuts on sheet of waxed paper.

3. Line chilled cookie sheet with waxed paper. Working quickly, with small ice cream scoop, scoop a ball of ice cream, roll in nuts. Place on lined cookie sheet. Repeat process to make 8 ice cream balls. Freeze until firm, about 1 1/2 hours.

4. In heavy 1 quart saucepan over low heat, heat butter, corn syrup and chocolate pieces, stirring frequently, until melted and smooth. Remove from heat.

5. Remove ice cream balls from freezer; place 1 ball at a time on spatula or fork. With spoon, quickly scoop up chocolate and pour over ball and coat completely.

6. Place balls back in freezer for about 1 hour or until firm again.

7. In a bowl, mix confectioners' sugar and lemon juice or water until smooth and easy to spread. With spoon, drizzle this over bonbons to make design.

8. Again return ice cream to freezer. If not serving on same day, when sugar glaze has hardened, wrap bonbons with foil or plastic wrap. Stores up to 1 week.

9. Let bonbons stand at room temperature for 10 minutes before serving. Garnish serving place with fresh flowers on the side, such as conflowers, sweet peas, any small size.

Serves 8.