1. Let ice cream temper for about 15-20 minutes-so its at scooping temperature. 2. Line a cookie sheet with waxed paper. 3. Working quickly use a large a large melon baller and scoop the ice cream onto the lined cookie sheet. Place in the freezer for at least two hours. 4. Meanwhile melt chocolate and butter in a double boiler. Then stir in evaporated milk and cool to room temperature. 5. Working quickly, dip the frozen ice cream balls into the cooled chocolate mixture and arrange on baking sheet. 6. Return to the freezer and freeze completely.
|
