John Kuthe wrote:

>On Apr 18, 12:19*pm, Sky > wrote:
>> John Kuthe wrote:
>>
>> > On Apr 17, 10:50 pm, Food Snob® > wrote:
>> > > On Apr 17, 10:32 pm, John Kuthe > wrote:
>>
>> > > > I never eat ice cream, and I just had some Breyer's French Vanilla...
>>
>> > > > and I think I'm gonna have some more! Mmmmmm!
>>
>> > > Good stuff. *Not quite Haagen-Dasz, but good. *Check out the white
>> > > chocolate raspberry truffle, which they sell at Richmond Heights
>> > > Schnuck's. *OMG. *We're talking perfection.
>>
>> > > > John Kuthe...
>>
>> > > --Bryan
>>
>> > I did good with it. I have some of the almond paste stuff I put in my
>> > Pecan Nut Balls in my freezer, and I scraped about a tablespoon into
>> > my ice cream and broke it up, and YUM! :-) :-) :-)
>>
>> > John Kuthe...
>>
>> Would you share your 'pecan nut balls' recipe, please? *That name just
>> sounds so darned good! * *Thanks.
>>
>> Sky
>>
>> --
>> Ultra Ultimate Kitchen Rule - Use the Timer!
>> Ultimate Kitchen Rule -- Cook's Choice!!
>
>Maybe next Christmas. I copied Bissinger's from a pic I saw in their
>catalog. Basically I make up an almond paste (ground almonds and 240F
>cooked simple syrup made with a little Amaretto), cool, then warm-to-
>work and squish a small marble sized piece in between two pecan
>halves, then dip in a hazelnut flavored fondant (shaking off much
>excess), cool and dip in milk chocolate dipping compound. It's a
>recipe I'm still struggling with to get right, actually.
>
>I'm studying right now for an Women's Health nursing exam on Monday.

I love good ice cream but I detest French vanilla... I don't like any
ice cream that contains egg... in fact that's NOT ice cream, it's
frozen custard... something about vanilly omelet makes me wanna puke.