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Rehearsal Dinner & Toffee Pecan Ice Cream Balls

June 3, 2011

Tonight’s the night: the Rehearsal Dinner to toast Carole & Harry. We have tried to keep the details a surprise for them & I have enjoyed working with Ann, who with her husband Larry, offered their lovely home for this celebration.

Thinking that Carole is going to be too busy to read this Post (Harry, don’t you dare ruin the surprise!), here are a few of the details.

Midsummer Night

We chose the theme A Midsummer Night’s Dream. A chandelier will be hung from the giant old oak tree in the backyard, Oriental rugs taken outside where our dining tables will be placed. Food will be on serving tables on the patio, wine in silver tubs, water & beer in big wash tubs off to the side of the patio. Clear glass plates laid on ivory organza-covered tables, fancy-folded napkins, candles, greenery… beautiful summer evening of friends & family. Nothing could be better.


Larry is a true pit master having led a competitive Barbecue Team, so he will prepare the main course. I am responsible for the hors d’oeuvres, side dishes & desserts.

I will have photos to share, but not today… too busy!

Toffee Pecan Ice Cream Balls

One of the desserts tonight!


  • Half-gallons of Good Ice Cream, any flavor
  • Bags of Heath English Toffee Bits
  • 2 cups toasted chopped Pecans
  • Hard-shell Ice Cream Topping

Hard-shell Ice Cream Topping

  • 4 ounces dark Chocolate Chips
  • 3 Tablespoons Coconut Oil


  1. Scoop balls of ice cream & place on a wax paper-covered cookie sheet.
  2. Freeze for 15 minutes.
  3. Pour the toffee bits into a soup bowl; Do the same with the pecans.
  4. Roll ice cream ball in toffee.
  5. Roll the ice cream ball in the pecans.
  6. Place back on the wax paper & Repeat until all the ice cream balls are covered with toffee & pecans.
  7. Return ice cream balls to the freezer for 2 hours.
  8. Move all the ice cream balls to a ziplock freezer bag until ready to use.

    The day you will serve the ice cream balls make the hard-shell topping.

  1. Melt the chocolate chips over low heat in a small saucepan.
  2. Stir in coconut oil.

When ready to serve:

  1. Place an ice cream ball on a plate next to cake, a brownie or solo in a bowl.
  2. Either spoon the hard-shell topping on the ice cream or use a squirt bottle to make a thin cross-hatch coating.


Stand back, smile & accept the accolades that will come your way.

  1. Sarie permalink
    June 3, 2011 11:31 pm

    I’m going to weigh 500 lbs and have to go on the “Heavy” show!! All of your recipes are sooo delicious!!!

  2. June 4, 2011 7:50 am

    Choices. Intentionality. Paying attention. Moderation in all things.

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