Using plastic gloves, quickly mold ice cream into a rough ball and drop it onto a pile of 1 cup toasted pecans , chopped.
Roll the ice cream in nuts to cover the ball completely and return to the freezer to harden. Wrap well to store.
Hot Fudge Sauce
In a 2-quart Pyrex batter bowl, melt ½ cup butter in the microwave for 1 minute, 15 seconds on HIGH. Stir in 2¼ cups powdered sugar.
Lay the 6 ounces bitter chocolate on top of the sugar mixture in a glass bowl and pour ⅔ cup evaporated milk over all. DO NOT STIR. Microwave on MEDIUM for 8 minutes. Check after 5 or 6 minutes. Chocolate should just be melted--no more. If you prefer, heat in a double boiler for 30 minutes.
Remove from the microwave and add ¼ teaspoon salt and 1 teaspoon vanilla extract. Beat--slowly at first and then more vigorously. A portable mixer works perfectly, but you could also use a whisk. Keep beating until silky smooth. Add heavy cream, 1 tablespoon at a time, if the sauce is too thick, but never add water.
Store fudge sauce in the refrigerator and reheat as needed.
Notes
The calories are figured on the pecan-covered ice cream balls only. The kind of ice cream you use will cause this to vary. The fudge sauce is not included because this recipe makes a lot more than you will need for four servings.