Place pecans in a shallow baking pan;
bake at 300 about 15 min., stirring frequently.
Cool and set aside. Shape ice cream into 6 balls;
roll each in pecans. Place on waxed paper-lined cookie sheet;
cover and store in freezer until needed. Serve with Hot Fudge Sauce.
Yield: 6 servings.

Hot Fudge Sauce:
1/2 c. butter
4 (1 oz) sq. unsweetened chocolate
3 c. sugar
1/2 tsp. Salt
1 (13 oz) can evaporated milk

Combine butter and chocolate in top of a double boiler;
cook over hot, not boiling, water until melted.
Gradually stir in sugar, about 1/4 c. at a time,
stirring very well after each addition
(mixture will be very thick and dry).
Add salt. Add evaporated milk slowly, stirring constantly.
Serve hot. Yield: 4 c.