Makes 6 servings

1 pint each pistachio, vanilla, cherry vanilla, butter pecan, chocolate chip and strawberry ice cream.

Dark Chocolate Dip – Makes about 3 cups

18 ounces semisweet chocolate

6 Tbs unsalted butter

6 Tbs evaporated milk

2 Tbs cognac or brandy (optional)

Cover 2 cookie sheets with wax paper. Using medium round ice cream scoop, arrange 2 scoops of each ice cream on cookie sheet. Place in freezer. Using spatula and long pronged fork, quickly dip each scoop into melted chocolate to coat completely. Transfer chocolate-covered ice cream to second cookie sheet; immediately place in freezer to harden coating. Repeat with remaining scoops. Dark Chocolate Dip: In double boiler, combine choco late, butter, evaporated milk and cognac over medium heat. Melt mixture until smooth, stirring frequently. Remove from heat. (Note: Temperature of chocolate on candy thermometer should not exceed 104 degrees F.)