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1 cup chopped pecans 1 quart vanilla ice cream 1 large egg, beaten 2 cups crushed vanilla wafers Chocolate syrup Whipped cream

Get a baking sheet and place parchment paper or waxed paper on it so you can place the ice cream balls on it for freezing. Put the chopped pecans in a bowl. Dip or roll the ice cream into 8 half-cup size servings. Roll the ice cream balls in the chopped pecans, then lay them on the parchment paper on the baking sheet and freeze for a few hours. Beat the egg and put it into a small bowl. Place the crushed vanilla wafers into another bowl. Roll the frozen balls into the beaten egg, then roll them in the crushed wafers. Be sure to coat them well with the wafers. Place back on the lined baking sheet and freeze really hard, for several hours. Heat your frying oil to at least 375 degrees so you can fry the balls quickly, trying to get the job done to a golden color in about half a minute. Drain them, then serve with chocolate syrup and a dollop of whipped cream. Enjoy! Readers with questions or comments for Dave Kessler may write to him in care of this publication.