German Chocolate Ice Cream Recipe

5 1 1
German Chocolate Ice Cream Recipe
German Chocolate Ice Cream Recipe photo by Taste of Home
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German Chocolate Ice Cream Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + chilling Process: 20 min./batch + freezing
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + chilling Process: 20 min./batch + freezing

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

Nutritional Facts

1/2 cup: 162 calories, 9g fat (4g saturated fat), 39mg cholesterol, 62mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 3g protein.

  • 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 sweetened shredded coconut
  • 1 cup chopped pecans
  1. 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.
  2. 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.
Originally published as German Chocolate Ice Cream in Quick Cooking December 2000, p27

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MY REVIEW
bwenhold3 User ID: 6486442 82309
Reviewed Jan. 24, 2012

"This is very good for a nice dinner for my family and i would very much recomment to make this again"

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