Ice Cream Balls with Hot Fudge Sauce

Pour this over big vanilla ice cream balls that have been rolled in chopped pecans. Oh yum!

2-1/4  cups  powdered sugar
1/2  cup  butter
2  squares  baking chocolate
1  small  can  (5 oz)  evaporated milk

Put all the ingredients in the top of a double boiler (bottom pan filled with several inches of water). When the water below boils, and the chocolate and butter in the top unit melts, stir just once. Cover and cook over medium heat for 30 minutes.

Beat vigorously with electric mixer. Serve hot over ice cream balls, rolled in toasted pecans.

Ice Cream Balls: 
Scoop vanilla ice cream into large balls. Working quickly with your hands, mold them into round balls. Roll in toasted pecans. Wrap in waxed paper and freeze until using.

Toasted Pecans:
Spread some chopped pecans (small cut) in a flat baking pan, with about 1 Tbs melted butter. Toss to coat. Place in 250-degree oven and bake for 15-20 minutes, stirring a few times to ensure even browning. Do not let them get too brown.