Holiday mint ice cream (1/2-1 gallon depending on how many to be made)
1-2 bags of grated coconut
Hersey chocolate syrup
sugar cubes
lemon extract
Form ice cream into balls (size of tennis balls) Roll in coconut. Freeze. Serve with chocolate syrup on top. Dip sugar cubes in the lemon extract and place them on top of each ball, light and watch it flame (about one minute).
~Mary Lee Haynie
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