German Chocolate Ice Cream Recipe

German Chocolate Ice Cream Recipe photo by Taste of Home

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I found this recipe years ago and have been taking it to ice cream socials ever since. But you won't want to wait for a get-together to enjoy it. The cool combination of chocolate, coconut and pecans is delicious anytime. -Peggy Key, Grant, Alabama

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German Chocolate Ice Cream Recipe

Prep: 25 min. + chilling Process: 20 min./batch + freezing

Yield: 32 Servings

25 20 45

Ingredients

1-1/2 cups sugar
1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups milk
3 eggs, beaten
1 quart half-and-half cream
8 ounces German sweet chocolate, melted
1 cup flaked coconut
1 cup chopped pecans

Directions

In a large heavy saucepan, combine the sugar, flour, cinnamon and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Stir in the remaining ingredients. Refrigerate for several hours or overnight.
Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove ice cream from the freezer 10 minutes before serving. Yield: 1 gallon.

Nutritional Facts 1 serving (1/2 cup) equals 162 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 62 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as German Chocolate Ice Cream in Quick Cooking December 2000, p27

Chocolate Milk Ice Cream

Here’s a tip for chocolate lovers. Substitute chocolate milk for plain milk when you’re making homemade ice cream. It’s a fun substitution that has endless possibilities! —Jackie W., Laotto, Indiana