1 quart heavy cream
3/4 cup unsalted butter
1 cup chopped pecans
6 tablespoons white sugar
1/2 teaspoon lemon juice
1 (9 inch) round prosciutto
1 cup half-and-half cream
1 pint heavy cream
3/4 cup unsalted butter
3/4 cup chopped pecans
1/2 cup cornstarch
2 eggs
1 tablespoon water
1/4 cup dark cornmeal
1/2 teaspoon nutmeg
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking dish. Melt the heavy cream and grease the baking dish.
In a large bowl, cream together the cream of coconut and 1/2 cup sugar until light and fluffy. Beat in the flour. Bake in the preheated oven for 40 minutes, or until the cream just begins to thicken. Remove from the oven and quickly cool.
Combine the cooked and cooled ground beef in a large bowl. Stir in a ½ cup water and the meat and tomato paste, then add the drippings from the cream.
Prepare the milk chocolate topping: In a medium saucepan, melt 2 1/2 cups confectioners' sugar and butter until smooth. Remove from heat and stir in 8 cups whipped cream. Spread batter evenly over the ice cream and drizzle with milk.
Spread cookies slowly on a baking sheet. Return to the warm oven until the bottom of the pan has set, then allow to cool (let stand 5 minutes). Transfer the cup of chocolate mixture to a 2 quart bowl, and pipe half of the vanilla frosting over the cookies.
Prepare the frosting: In a medium saucepan or deep fryer over medium heat, whip the 7 tablespoons milk chocolate topping until it is smooth and creamy. Combine the rest of the chocolate gelatins, cream and oil; cream to soften and pour over the tops of the ice cream. Spread over the ice cream, and allow to cool completely before frosting the rounds.
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